Beef tagine with cranberries

  • Serves 4

This Moroccan-style tagine is a warming winter dish - the best type to come home to in the colder months. Try it with some couscous and sultanas

Beef tagine

Recipe courtesy of Sally Bee and LoSalt



  • Oil 1 tbsp
  • Onion 1, chopped
  • Diced braising steak 1 x 400g pack
  • Cinnamon stick 1
  • Ground coriander 1 tsp
  • Mixed spice ½ tsp
  • Garlic 1 clove, chopped
  • Chickpeas 400g can, drained
  • Can of chopped tomatoes 400g
  • Dried cranberries 75g
  • Preserved lemon 1, chopped
  • Butternut squash 1, peeled and diced
  • LoSalt ½ tsp
  • Fresh coriander 1 x 28g pack, chopped


  • Step 1

    Preheat the oven to 180oC, gas mark 4.

  • Step 2

    Heat the oil and fry the onion and steak for 4-5 minutes to brown. Add the spices and garlic and cook for 1 minute.

  • Step 3

    Stir in the chick peas, tomatoes, cranberries, 200ml water and lemon and bring to the boil.

  • Step 4

    Stir in the squash and transfer to a casserole dish. Cover with a tight fitting lid and cook for 2 hours until the meat is tender, checking every 40 minutes or so and adding a splash of water if it starts to look dry. Remove the cinnamon stick.  Stir in the LoSalt and coriander and serve with couscous.