beef tagine

Reading all of the comments above I realized that on a chef level( some people seems to be professional) this recipe might lack some ingredients. From my personal point of view thanks to this recipe I created something amazing in my own kitchen!.Very tasty, fragrant dish, I loved it! Thank you for sharing!

As a chick pea disliker i substitute with cranberries and cashews!!<br /> <br /> <br /> Try this for a veggi version, someone asked b4<br /> http://www.bbcgoodfood.com/recipes/146608/pumpkin-cranberry-and-red-onion-tagine

I have made this dish twice now and its really tasty and simple to make.

Mr. Oliver, If you were to make this recipe vegetarian, what would you suggest? I love the spice combination, produce selection and chick peas with the slow cooking, not sure what to substitute for the beef though.

I made this and I absolutely loved it. I am moroccan but I still find Jamie's recipies much simpler and easier than the original Moroccan recipe. I couldn't believe that was me who made that meal when I tasted it. Loved it! Thank you soooooooo much<br />

Fortunately, only three of my six expected dinner guests turned up, so i am taking the remains to work for the next few days. Result! By the way, it's tablespoons!

Tried this beef tagine on saturday,copied the recipie exactly & it turned out really tasty,the whole family loved it.<br /> will definatly be making this again.<br /> well done jamie

Tried this for dinner last night, it didn't dissapoint at all, it was nice. Made my own ras el hanout (my version: roasted cumin, corriander seeds, cloves, nutmeg, paprika, allspice, ginger, turmeric, cinnamon, pepper medley, garam masala) rub 2 tablespoon of this mix with the meat, and after browning the meat I add teaspoon of each paprika, cinnamon and ginger to the pan (hubby and daughter doesn't like strong spices). It was mild but very nice. I don't think this dish meant to be very spicy (read: medicinal almost) but I suppose if you want the spices to come out more, you can add additional spices you fancy in the last half an hour or so into the cooking. If you don't have a tagine, you can use deep sautee pan or flat bottomed wok and use upturned big stainless steel bowl on top. A bit difficult to open, but it produces similar result with a tagine.

Made this for dinner last night and it did not dissapoint at all, it was nice. Made my own ras el hanout (my version: roasted cumin, coriander seeds, cloves, cinnamon, paprika, cayenne, pepper medley, allspice, nutmeg, turmeric, garam masala, dry ginger) and mix 2 tablespoon of these with the meat. After browning the meat I only add teaspoon of each cinnamon, paprika and ginger because hubby and daughter doesn't like strong spices. It was mild, but very nice. I don't think this dish meant to be very spicy (read: medicinal almost) because the method of cooking in tagine somewhat mellows the flavor quite a bit, but if you like the spices to come out more, you can add additional spices you fancy in the last half an hour or so of cooking time. And if you don't have a tagine, don't fret, you can use deep sautee pan or flat bottomed wok and put upturned big stainless steel bowl on the top. Bit difficult to open (use pointy knives and tongs), but it will produce similar result with tagine.

Hi Jamie, I introduced my family to Moroccan cuisine, and I tried this beef tagine which tasted fantastic. We're not used to fruit in stews, and my family was a bit skeptical but they absolutely loved it. Your recipes are not difficult, and your style of cooking makes people fall inlove with cooking. Keep up the great work. Thank You!!!

Hi Jamie, I introduced my family to Moroccan cuisine, especially this beef tagine and they absolutely loved it! We're not used to fruit in stews, my family were a bit skeptical at first, but the prunes just work beautifully. Your recipes are not complicated, it certainly makes people fall inlove with cooking! Thank you! Keep up the great work!

Does Jamie really mean TABLESPOONS of the spices?? Should it not be teaspoons?

Loved it - Just follow the recipe!!!!!!!!!!!!!!! A++ <br /> My husband who will never eat chickpeas or the like loved it aswell

I made this and it was wonderful...I followed it to the letter and I made my own ras el hanout as an experienced cook ...I prefer to making my own mixes. I also do catering so this will be one of the items I will be offering up for my hosts. Those who didn't like it might try it again. You might have missed something.<br />

I made this dish twice in the past few days following the recipe in the book (teaspoons instead of tablespoons of spice). It is very tasty and is definitely a dish I will make again. I didn't have ras el hanout but I used a teaspoon of chili and turmeric instead. I did not add the extra stock with the squash as it was not needed. Everyone who tasted it loved this dish.

So whats the general consensus - is it tablespoons or teaspoons?<br /> Also, I dont have a casserole dish, or a heavy bottomed pan, can I just use a big stock pot?<br /> Any tips for what veggies to serve with this? Thanks guys!

Well I tried this recipe last night, (using the full tablespoon of spices) and I have to say, I agree with Bridget - disappointing – flavors were pretty dull and tasteless – about the only thing that came through was the coriander. I served it with small bowls of preserved lemons and Harissa sauce to add to taste, and these turned out to the meals one saving grace adding some flavor to a dish that lacked either the fragrance or warmth I would expect from traditional Moroccan food. In its defense the beef was wonderfully tender (but then it should be after 3 hours cook). If I was to do this recipe again I think I would use cumin seeds, fresh ginger and normal paprika (to add a bit of warmth). <br /> Sorry Jamie - But personally I would recommend a recipe from the The Moro Cookbook or one by Claudia Roden instead. <br />

I Think This should be teaspoons of spices and not tablespoons - sounds like a alwful lot of spices.

cooked this for dinner party of 12 in winter - filled the house with wonderful warm aroma and the taste was superb - absolutely wonderful thank you <br /> <br />

Absolutely beautiful! Rich in flavour, a sure meal to impress. Jaime never fails<br />

Unlike Bridget! I myself have been to Morocco and think this recipe has the most beautiful flavors and is very simple to make. Thank you for the recipe and keep up the great work :)

I followed this recipe to the last gram. It is dull ... tasteless ... Jamie call yourself a chef /cook... huh !!!<br /> I have been to Morocco. This is nothing like an authentic recipe ... IT may be it is your version.... in my eyes it is a TOTAL FAILURE... AN INSULT TO MOROCCANS !!!!! and a waste of good ingredients. HOW DARE YOU !!!!

You can buy ras el hanout from Tesco in the 'world foods' section.

if ras el hanout spice mix is not readily available do i have to substitute it with something else?

'What happens to the remaining 400ml of stock liquid? '<br /> <br /> As Jamie says, you add it halfway through the cooking time.

What happens to the remaining 400ml of stock liquid?

Tried this recipe exactly but only mainated the beef for a day. <br /> I didn't find the rub to strong at all! If anything I wish I'd let it marinate a day more. <br /> I'm makng this again on friday for a casual dinner party.<br /> <br /> So good!

On this page, the spice rub items are a tablespoon each.<br /> <br /> Jamie did the recipe on his show, but he used a teaspoon instead of a tablespoon. Check it out: http://www.youtube.com/watch?v=cwclmFuFfFE (jump to 5 min 40 sec within the video). <br /> <br /> Has anyone done the recipe as listed on this page (using tablespoon measures for the spices)? How did it turn out? Was it too strong?<br /> <br />

Guys... Is this something you can do the night before..? Really want to try it for a special dinner but don't want to spend much time in the kitchen on the night if I can help it. Cheers! x

Tried this and it was outstanding, one of my favourites. However instead of beef and prunes I used; Lamb and Apricots. I also spooned in a tablespoon of clear honey, right near the end for extra depth and sweetness.

i made this for a special night for my boyfriend and I and can i just say thank you. I was literally blown away with how good it was!!!

I made it again a couple of weeks ago for my family and they loved it! It was SO AMAZINGLY TASTY!! but also v filling but just so perfect well done jamie, another GREAT!!!

I am now about to make it again for my nan's Birthday as a surprise dish, I know everyone will love it!
mwah