Name: Beef and Lamb Tagine with a Special Wine from Lebanon
Prep time: 10 min
Cook time: 3 h 20 min
Total time: 3 h 30 min
Cuisine: North African
Ingredients: 1 tbsp extra virgin olive oil; 1 large onion, chopped; 1 carrot, peeled and chopped; 1 lb stew beef, cut into 2 inch cubes; 2 cups of water, divided; 1 1/2 lbs lamb stew meat, cut into 2 inch cubes; 3 cloves garlic, minced; 1 1/2 tsp cinnamon; 1 tsp cumin; generous pinch saffron; 1/2 tsp oregano; 1/2 tsp paprika; 1 cup eggplant, cut into bite sized pieces; 6 dried apricots, cut into bite sized pieces; 1/4 cup cilantro leaves, chopped; 1 14.5 oz can chickpeas, drained and rinsed; couscous or farro for serving

Beef and Lamb Tagine with a Special Wine from Lebanon

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Beef and lamb slowly cook in Middle Eastern spices for a hearty, flavorful meal.

Author: Cooking Chat
Prep Time: 10 mins
Cook Time: 3 hours 20 mins
Total Time: 3 hours 30 mins
Yield: 8 servings 1x
Category: main
Method: braise
Cuisine: North African

Ingredients

Scale

1 tbsp extra virgin olive oil
1 large onion, chopped
1 carrot, peeled and chopped
1 lb stew beef, cut into 2 inch cubes
2 cups of water, divided
1 1/2 lbs lamb stew meat, cut into 2 inch cubes
3 cloves garlic, minced
1 1/2 tsp cinnamon
1 tsp cumin
generous pinch saffron
1/2 tsp oregano
1/2 tsp paprika
1 cup eggplant, cut into bite sized pieces
6 dried apricots, cut into bite sized pieces
1/4 cup cilantro leaves, chopped
1 14.5 oz can chickpeas, drained and rinsed
couscous or farro for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325 degrees convection, or 350 on conventional setting.
In an oven safe cooking vessel (see notes), heat the olive oil on the stove top on medium heat. Add the onion and cook for about 5 minutes, until it begins to soften. Add the carrot and cook for a few more minutes.
Add the beef, and brown the beef, turning occasionally. After the beef has browned on all sides, after about 10 minutes, add 1 cup of water along with the garlic and spices: cinnamon, cumin, saffron, oregano and paprika.
Bring the water to a simmer, then cover move the beef mixture to the oven. Cook for 30 minutes, then add the lamb along with the 2nd cup of water. Cover and return to the oven.
Cook for another 90 minutes after adding the lamb. Remove from oven, add the eggplant and the apricots. Cover and return to oven, cook for another 30 minutes. The tagine cooks a total of 3 hours in the oven.
Remove the tagine from the oven. Place on the stove top, on medium low heat. Stir in the chickpeas, cilantro and lemon. Simmer for about 5 minutes to let the flavors meld together.
Serve over the tagine over couscous for a traditional presentation. We served with farro, which is another tasty option. Enjoy!

Notes

You can make this in a traditional tagine cooking vessel, or use a Dutch oven or a Copper Chef pan for the job (Amazon affiliate link provided).
The beef takes longer to get tender so it starts 30 minutes prior to the lamb.

Find it online: https://cookingchatfood.com/beef-and-lamb-tagine/