Beef Tagine with Roasted Cauliflower

20 minutes + 1 hour 20 minutes Serves 4

Ingredients

  • 2-3 Tbsp oil
  • 1 onion, chopped roughly
  • 3 garlic cloves, chopped
  • 2 carrots, chopped
  • 600g chuck steak, diced into 3cm cubes
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp chilli powder
  • 1 tsp sugar
  • 400g can diced tomatoes
  • 1 beef stock cube dissolved in 1 cup water
  • 1/2 cup peas
  • 2 cups cauliflower florets
  • salt
  • 2 Tbsp chopped parsley
  • 2 cups rice cooked as per packet instructions
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How to Chop an Onion

Method

  • 1. Preheat oven to 160°C (140°C fan-forced).

  • 2. Heat 2 tablespoons of oil in a heavy-based frying pan over medium heat. Add onion, garlic and carrot, cooking for 4 minutes to soften.

  • 3. Add chuck steak and cook until brown all over, about 5 minutes. Add the spices and sugar and cook for 2 minutes until fragrant. Add tomatoes and beef stock. Place into an oven-proof casserole dish and bake in the oven for one hour or until the meat is tender.

  • 4. Meanwhile, halfway through cooking the tagine, place cauliflower onto a baking tray. Toss in remaining oil and salt. Place into the oven for 30 minutes to cook through and brown slightly.

  • 5. Remove the tagine, stir through the peas and cook for another 10 minutes.

  • 6. To serve, sprinkle the cauliflower on top of the tagine. Garnish with parsley and serve with rice.

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