Beef and Pumpkin Tagine

20 minutes + 1 hour 30 minutes Serves 4


  • 2 Tbsp oil
  • 400g chuck steak, cut into 2cm cubes
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 1 stick celery, sliced
  • 3 tsp cumin
  • 2 tsp coriander
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • ¼ tsp nutmeg
  • ¼ tsp chilli flakes
  • 400g can homebrand tomatoes
  • 2 cups chopped pumpkin
  • ½ cup chopped dates
  • ¼ cup chopped almonds
  • 1 cup shredded silver beet
  • 1 ½ cups cooked couscous
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How to Chop Herbs


Preheat the oven to 160°C.

In a large pan heat the oil, and lightly brown the meat in 2 or 3 batches. Place in a casserole dish.

Add the onion, garlic and celery to the pan and cook for 3 or 4 minutes until softened. Then add the cumin, coriander, ginger, turmeric, nutmeg, and chilli flakes. Stir for 2 minutes until fragrant. Stir in the tomatoes and 1 cup water. Add tomato mixture to the meat.

Cover and place in the oven for 1 hour. Remove and add the pumpkin, dates and almonds, then place back into the oven for a further 30 minutes or until the meat is tender.

When your tagine is ready remove from the oven and stir in the silver beet.

Serve in bowls with couscous, and garnish with chopped coriander.

SMART TIP - Browning the meat helps to seal in the juices before going into the casserole dish.

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