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🍽️ Spicy Meat Tajine with Potatoes

459 kcal · 30 min · 4 portions

Ingrédients

• 600 g beef (from the shoulder)
• 2 onions
• 2 garlic cloves
• 280 g chickpeas (can; drained weight)
• 2 tbsp olive oil
• 1 tsp ras el-hanout
• 0.5 tsp hot paprika powder
• 0.5 tsp ginger powder
• 1 tsp ground cumin
• 500 ml beef broth
• 1 handful coriander
• 400 g mostly waxy potatoes
• salt
• cayenne pepper

Préparation

1. 1. Rinse the meat under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the meat into cubes of about 4 cm.
4. 4. Peel the onions.
5. 5. Halve the onions and cut them into strips.
6. 6. Peel the garlic.
7. 7. Chop the garlic finely.
8. 8. Drain the chickpeas into a sieve.
9. 9. Rinse the chickpeas with cold water.
10. 10. Let the chickpeas drain well.
11. 11. Heat oil in the tajine.
12. 12. Sear the meat in the hot oil on all sides.
13. 13. Add the onions and garlic to the tajine.
14. 14. Add ras el-hanout (a Moroccan spice blend).
15. 15. Add paprika powder, ginger, and cumin.
16. 16. Sauté the spices and vegetables briefly.
17. 17. Pour the broth into the tajine.
18. 18. Place the lid on the tajine.
19. 19. Simmer the dish with the lid closed for about 1 hour.
20. 20. Make sure nothing sticks to the bottom.
21. 21. Add a little water if necessary.
22. 22. Wash the coriander leaves.
23. 23. Shake the coriander leaves dry.
24. 24. Pick the coriander leaves off the stems.
25. 25. Peel the potatoes.
26. 26. Cut the potatoes into quarters.
27. 27. Mix the potatoes and chickpeas into the meat.
28. 28. Cook the dish for another 20 minutes.
29. 29. Season the tajine dish with salt.
30. 30. Season the tajine dish with cayenne pepper.
31. 31. Serve the dish on plates.
32. 32. Sprinkle the dish with coriander.

Nutrition par portion

• kcal: 459
• Protein: 38 g · Fett/Fat: 20 g · Carbs: 31 g