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Beef Tagine with Pumpkin and Quince Recipe

Beef Tagine with Pumpkin and Quince

Red Meat

Total Time : Serves 5

HOW TO PREPARE Beef Tagine with Pumpkin and Quince Recipe

Place the beef cubes in a large pan, add onion slices, garlic, spices, cinnamon stick, saffron, water and MAGGI Less Salt Chicken Stock cubes. Bring the ingredients to boil, cover and simmer over low heat for 1 ½ hours or until the meat is almost tender.

Add the pumpkin, quince, lemon zest and lemon juice. Simmer while covered for another 15 minutes or until the vegetables and meat are cooked.

Serve with cooked couscous aside.

Nutritional Information For Beef Tagine with Pumpkin and Quince Recipe

Per Portion of 300g

Energy : 330.00 Kcal
Protein : 35.00 g
Carbohydrate : 31.00 g
Fats : 7.90 g

Your Grocery List

  • 750 g lean beef shanks, or shoulder pieces, cut into large cubes
  • 2 medium onions or 300 g, cut into thin slices
  • 3 cloves garlic, sliced
  • 1½ teaspoons dried ginger powder
  • 1½ teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • 1 cinnamon stick
  • Pinch of saffron filaments
  • 3 cups water or 750 ml
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 350 g pumpkin, peeled and cut into large cubes
  • 2 medium quince or 500 g, peeled and cut into thick wedges
  • 1 small lemon, zest and juice


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