Al Brown's Beef and Pumpkin Tagine with Spiced Rice
This is more a sweet spice tagine rather than a hot spicy variety. Served over the fragrant rice, it is perfect for this time of year when there's a slight chill in the air. If there’s any left over, remember it will always taste even better the next day!
Step 1. Marinate Meat.
3 Tbs ground ginger
3 Tbs ground cumin
2 Tbs paprika
1 Tbl cinnamon
1 tsp chilli flakes
700 gm Harrington's rump steak (cut into 2cm cubes)
Mix spices together in a medium sized bowl. Add the beef to the bowl and mix until evenly coated in spice. Refrigerate overnight or minimum of 4 hrs.
Step 2. Cooking Tagine
1/3 cup canola oil
3 garlic cloves (rough chop)
1 ½ cup onions (diced)
1 bunch coriander stalks and root (wash, set aside leaves, rough chop)
400 gm (1 tin) chickpeas
800 gm (2 tins) whole peeled tomatoes
1 L chicken stock
800 gm crown pumpkin (peeled, seeded and cut into 2cm cubes)
1 cup pitted prunes (halved)
Heat a large cast iron casserole dish to medium/high temperature . Add oil and brown the beef until caramelized. Remove the beef from the dish and set aside. Sauté the garlic, onion and coriander until lightly golden. Return the beef to the dish along with chickpeas, tomatoes and half the chicken stock. Bring up to a boil and reduce to low simmer. Cook covered for 2 hrs stirring occasionally to prevent sticking. Add more stock if you feel it is start to catch to the bottom of the dish.
Now stir in the pumpkin, prunes and remainder of the chicken stock. Continue to cook for a further ½ hour until the pumpkin is tender. Do not over stir from this point as the pumpkin cubes may break down.
Remove from heat once beef and pumpkin are both tender. Season and keep warm until ready to serve.
Step 3. Cooking Rice and Serving
2 cups basmati rice
2 Tbs canola oil
4 whole cloves
4 green cardamom (crushed)
3 cups water
Beef and Pumpkin Tagine
Coriander leaves (chopped)
Heat oil in a medium saucepan over high heat until almost smoking. Add spices and cook until they begin making a ‘popping’ sound. Mix in rice and cook until it becomes fragrant, about 1 minute, stirring constantly. Pour in water and bring to a boil. Reduce heat to low simmer and cover. Allow to cook slowly for 17 minutes or until the water has evaporated and rice is tender. Remove from heat and fluff rice with a fork to loosen.
Stir coriander leaves through the hot tagine and serve over the fragrant rice immediately.