Filter
Reset
Sort ByRelevance
Inez Quinn
Tagine with fresh apricots
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the beef to room temperature. Chop the onion. Grate the ginger. Finely chop the parsley. Cut the beef into large pieces.
-
Heat three quarters of the olive oil in a frying pan and fry the pieces of meat around brown in 3-4 minutes. Divide the onion in between and sprinkle the meat with salt, generously freshly ground black pepper, ginger, cinnamon and paprika. Pour in so much hot water that the meat is just below it. Cook the meat with the lid tilted on the pan in 2-2.5 hours until tender. Stir frequently.
-
Wash the apricots, halve them and remove the seeds. Divide the apricots between the beef and spoon in the honey. Let everything simmer uncovered for another 10-15 minutes until the apricots are soft and the meat is covered with a sauce.
-
Roast the almonds in a frying pan with the rest of the olive oil around golden brown. Put the meat with apricots in a preheated tagine or dish and sprinkle the almonds and parsley over it. Serve with couscous.
-
30 minMain dishItalian stir-fry mix, ras el hanout spices melange, (peanut) oil, unpolished rice, raisins, chicken broth tablet, tap water, shallot, garlic, Cherry tomatoes, eggplant, tuna in sunflower oil,pilav of brown rice with tuna, tomato and eggplant
-
30 minMain dishegg, mild olive oil, garlic, petit beurre bread, cherry tomatoes on the branch, baby cream lettuce, chicken filet cheese, Parmigiano Reggiano, original caesardressing,grilled caesar salad with cherry tomatoes and chicken
-
35 minMain dishRed onions, olive oil, red peppers, minicrills, Fish sticks, garlic, mayonnaise, fresh parsley,baby potatoes with paprika and fish fingers
-
30 minMain dishMacaroni, ratatouille package, traditional olive oil, white cheese cubes in herbal oil, balsamic vinegar,pasta with grilled balsamic vegetables
Nutrition
510Calories
Fat55% DV36g
Protein56% DV28g
Carbs6% DV17g
Loved it