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U2bblonde
Tagine with seasoned beef
Middle Eastern seasoned beef with couscous, chickpeas, potato, tomato and carrot.
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Ingredients
Directions
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Peel the onions and chop them together with the olives and the apricots.
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Peel the cloves of garlic, finely chop them and add them to the onion mixture, the garam masala, the cumin, the chilli flakes and a dash of olive oil in a frying pan over medium heat.
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Bake the mixture for 15 minutes or until everything is soft, stir regularly. If necessary, add a few drops of water.
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Cut the potatoes (with peel) and tomatoes into coarse pieces and put them in the pan with the chickpeas, with moisture and all.
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Cut the meat into cubes of 2.5 cm and put them together with the crumbled bouillon cube and 250 ml of boiling water in the pan.
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Bring to the boil and cook for 20 to 25 minutes with the lid on the pan, or until the potatoes are tender. Dilute the sauce if necessary with a few drops of water.
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Meanwhile, put the couscous in a bowl, pour in so much boiling water that the grains are just below, put a plate on the bowl and let it stand for 12 minutes.
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Cut the top and bottom of the orange, peel it and cut the parts between the fleece.
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Peel and grate the carrots coarsely, pick the mint leaves and mix everything on the shelf. Also squeeze the orange peels out well.
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Add a dash of extra virgin olive oil and a pinch of pepper and salt and mix together again.
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Spoon the couscous until it is light, season it with salt and pepper and scoop it on a large dish.
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Season the tagine (I sometimes add a dash of balsamic vinegar), scoop it on the couscous, sprinkle the yogurt over it and sprinkle the carrot, fresh mint and orange salad on a pile in the middle.
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Nutrition
545Calories
Sodium28% DV660mg
Fat23% DV15g
Protein72% DV36g
Carbs20% DV60g
Fiber44% DV11g
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