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https://www.philly.com.au/recipe/creamy-beef-tagine-with-prunes/
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Creamy Beef Tagine with Prunes
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Creamy Beef Tagine with Prunes
15 Mins
Prep time
135 Mins
Cooking time
Serves
4
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What you need
2 tablespoons oil
1kg gravy beef, trimmed and cut into 2cm pieces
1 large onion, thickly sliced
3 cloves garlic, crushed
1 cinnamon stick
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground cardamom
1½ cups beef stock
Salt and freshly ground black pepper, to taste
½ cup pitted prunes
300g can chickpeas, drained
125g PHILADELPHIA Block Cream Cheese, chopped
2 tablespoons chopped mint
couscous or rice, to serve
mint sprigs, for garnish
How to make it
HEAT half the oil in a large saucepan and brown the beef in batches. Remove and set aside.
HEAT the remaining oil and saute the onion for 5 minutes or until softened. Stir in garlic and spices and cook a further minute. Return the beef to the pan and add the stock and seasonings. Cover and simmer gently for 1 1/2 hours.
ADD the prunes and chickpeas then continue cooking for a further 30 minutes or until beef is tender. Stir through the PHILLY and mint, simmer until heated through. Spoon onto serving plates with couscous and garnish with mint. Serve immediately.
Recipe or Meal Type
Dinner |
Entertaining
Cuisines
Moroccan |
Creamy
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