Beef tagine with cranberries

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
  • Serves 4

Recipe courtesy of Sally Bee and LoSalt


  • 1tbsp Oil
  • 1 x 400g pack of Onion chopped
  • 1 Diced braising steak
  • 1 Cinnamon stick
  • 1tsp Ground coriander
  • ½tsp Mixed spice
  • 1 clove of garlic chopped
  • 400g can of chickpeas drained
  • 400g Chopped Tomatoes
  • 75g Dried cranberries
  • 1 Preserved lemon chopped
  • 1 Butternut squash peeled and diced
  • ½tsp LoSalt
  • 1 x 28g pack of fresh coriander 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.


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