Beef and Zucchini Tagine

My best friend and her boyfriend gave me a Scanpan tagine for Christmas.

Those of you who know Kels and Brian will realise that this means Brian bought me a tagine for Christmas.  It also means that Brian wrapped it and Brian remembered to give it to me.  He’s a keeper!

I love this tagine as much as the Big Sister loves pink.  Even after three hours on the stove!  It’s a little bit of luxury in the kitchen.

The  love affair with zucchinis also continues in our house.  So I thought, why not combine my two great loves?*

Beef and Zucchini Tagine

(serves six)

Ingredients

1 kg gravy beef

6 medium sized zucchinis

1 punnet cherry tomatoes

1 large onion**

3 cloves garlic

2 tsp ginger paste

1 1/2 tsp salt

1 tsp ground tumeric

1 tsp cracked black pepper

1 cinnamon stick

oil for frying

** I’ve used both red and brown onions in the past, both were fine.

Method

Cut zucchini lengthways.

Mix diced onion, beef, garlic, ginger and spices in a bowl – stir to evenly distribute the spices and coat the meat.

Heat oil in tagine over high heat, brown the meat in batches.

Return the beef to the tagine, top with tomatoes and cinnamon stick.  Arrange zucchini on the top of the beef mixture, about 2 cups of water and cover.  Bring to the simmer and then reduce the heat until just hot enough to maintain a simmer.  Allow to cook, without stirring for 2 1/2 to 3 hours.  During the last hour of cooking, check the tagine and if necessary add a little bit more water.

Verdict

This is always a hit!  My brother-in-law declared it the tastiest meal ever.  I serve it with pearl couscous, which is a pretty and tasty addition to the dish.

There’s something about meals that are cooked really slowly.  Do you have any slow cooked favourites?

 

* I’m joking, of course!  My two greatest loves are the Thermochef and my shiny new iPad

and my lovely husband who endorses these extravagant purchases!