Beef and Pumpkin Tagine

clock 20 minutes + 1 hour 30 minutes bowl 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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  • 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.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

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