A hearty, meaty dish loaded with flavors. Colorful mixed peppers and beef come together with spices for a lovely Middle Eastern spin to your plate.
Beef and mixed peppers tagine are my favorite creations; pair it with some coriander couscous for a meal to remember.
It started when I found a bag of beautiful, mixed sweet peppers. I do enjoy them stuffed and roasted but felt a little experimental. I got them slightly blistered over the gas stove to release its flavors. Caramelizing the beef gave that intense color to the tagine, which looked great with the colorful peppers.
This dish takes a little longer to cook, but the results are worth it. I paired this tagine with coriander couscous, but bread or rice would also taste delicious.
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Serves : 3-4
- Beef 450 gms
- Mixed peppers 5
- Onion 1
- Garlic 3 cloves
- Cinnamon stick 1
- Tomato puree 2tbsp
- Cumin powder ½ tsp
- Turmeric powder ½ tsp
- Coriander powder ½ tsp
- Paprika ½ tsp
- Chili 1
- Chicken stock ½ a cube(dissolved in ½ cup water)
- Sugar ½ tsp
- Olive oil
- Coriander leaves
- Mint leaves
- Almond flakes
- Clean the peppers and pat dry. Rub a little oil evenly and poke a few holes on the skin. Insert a wooden skewer and roast them lightly on fire, just to get a nice char or some blistered skin. Chop them roughly and keep them aside.
- In the meantime, heat some oil in a pan and caramelize the beef cubes so that they get a nice color on the outside. Not long, just a few seconds on each side. Remove from the pan.
- To the same pan add chopped garlic and sliced onions. Cook till softened, add the tomato puree along with the dried spices, and a tablespoon of water. Cook on high heat till the oil starts leaving from the sides.
- Add the beef along with the sliced chili and cinnamon stick. Add sugar, cover and cook till the meat is well done. Add little water or stock if needed. After a few minutes add the rest of the stock along with the peppers. Reduce heat and let the liquid reduce.
- Turn off the heat, remove the cinnamon stick, sprinkle chopped fresh herbs, and almond flakes. Serve with coriander couscous or rice.