Want to change the lamb from the traditional tagine? Opt for our spicy beef tagine with vegetables and almonds. A gourmet recipe that will appeal to the greatest number!
800 to 900 g Beef (chuck, scoter)
1 large eggplant
2 garlic cloves
40 g Whole almonds (with skin)
20 cl Poultry broth
1 C. Ras-el-hanout
3 c. olive oil
Salt and pepper
- Start your spicy beef tagine recipe with vegetables and almonds by washing and cutting the vegetables into pieces. Peel and chop the onions and garlic. Wash the peppers. Cut the meat into pieces.
- Heat the oil in a tagine dish or casserole dish. Add the meat and brown it on all sides. Book. Replace it with onions, garlic and vegetables. Sauté 5 min. Book.
- Put the meat back, add the almonds, the peppers, sprinkle with ras el-hanout, salt and pepper. Pour the broth, cover and cook for 1 hour. Put the vegetables back in and cook for an additional 1 hour.