Moroccan Beef Tagine with Ras el Hanout, Dates & Honey

Ras el hanout is a spice mix from North Africa. The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer. There is no definitive combination of spices that makes up ras el hanout. Each shop, company, or person may have their own blend. Commonly used ingredients include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric.

SKU: 25 Category:


Moroccan-Beef-Tagine Ingredients


  • 3 Cloves Garlic
  • 3 – 5 Dates
  • 3 – 5 Prunes
  • 1 Bunch coriander
  • 1 Carrot
  • 2 Tablespoons Almonds
  • 1 Red Onion
  • 0.75 Cup Couscous
  • 300 Grams Beef Mince
  • 2 Teaspoons Ras el Hanout Spice Blend
  • 1 Cinnamon Stick
  • 2 Tablespoons Tomato Paste
  • 30 Grams Beef Demi-Glace
  • 1 Tablespoon Honey
  • About 675 Calories Per Serving
  • Makes 2 Servings


Prepare the ingredients:


Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the dates, prunes and almonds. Pick the coriander leaves off the stems. Peel and medium dice the carrot. Peel and dice the onion.

Cook the couscous:


Cook the couscous:

Heat 1 cup of water and a big pinch of salt to boiling on high. Once the water is boiling, stir in the couscous and turn off the heat. Cover the pot and let stand for 5 to 7 minutes, or until all of the water is absorbed. Fluff the finished couscous with a fork.

Toast the almonds:


Toast the almonds:

While the couscous is cooking, toast the nuts. Add the almonds to a dry pan. Heat the pan on high for 1 to 3 minutes, or until the almonds are fragrant, stirring occasionally. Transfer the toasted almonds to a small bowl.

Cook the aromatics:


Cook the aromatics:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the carrot, onion and garlic. Cook 4 to 5 minutes, or until the carrots and onion are softened; season with salt and pepper to taste.

Add the beef:


Add the beef:

Increase the heat to high and add the ground beef to the carrotonion- garlic mixture, seasoning with salt and pepper. Cook 4 to 6 minutes, breaking apart with a spoon until the beef is completely browned.



You plate it:

Reduce the heat to medium-high. Add the ras el hanout spice blend; cook for 30 seconds to 1 minute, or until toasted. Add the tomato paste; cook 30 seconds to 1 minute, or until caramelized. Stir in the dates, prunes, cinnamon stick, honey, beef demiglace and 2 cups of water; season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 3 to 5 minutes, or until slightly thickened. Remove from heat and discard the cinnamon stick. To plate your dish, divide the couscous between 2 dishes and top with the beef stew. Garnish with the chopped coriander and almonds. Enjoy!


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