- 750 g lean beef shanks or shoulder pieces, cut into large cubes
- 2 medium onions or 300 g, cut into thin slices
- 3 cloves sliced garlic
- 1.5 teaspoons dried ginger powder
- 1.5 teaspoons ground coriander
- 1.5 teaspoons ground cumin
- 1 cinnamon stick
- 1 pinch of saffron filament
- 3 cups water or 750 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- 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
Beef Tagine with Pumpkin and Quince
INGREDIENTS
Beef Tagine with Pumpkin and Quince with
Beef Tagine with Pumpkin and Quince with 
- 750 g lean beef shanks or shoulder pieces, cut into large cubes
- 2 medium onions or 300 g, cut into thin slices
- 3 cloves sliced garlic
- 1.5 teaspoons dried ginger powder
- 1.5 teaspoons ground coriander
- 1.5 teaspoons ground cumin
- 1 cinnamon stick
- 1 pinch of saffron filament
- 3 cups water or 750 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- 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
NUTRITIONAL INFORMATION
Beef Tagine with Pumpkin and Quince with
Beef Tagine with Pumpkin and Quince with
- Energy 330 (Kcal)
- Protein 35 (g)
- Carbohydrate 31 (g)
- Total Fat 7.9 (g)
HOW TO PREPARE
Beef Tagine with Pumpkin and Quince with
Beef Tagine with Pumpkin and Quince with
1
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.
2
Add the pumpkin, quince, lemon zest and lemon juice. Simmer while covered for another 15 minutes or until the vegetables and meat are cooked.
3
Serve with cooked couscous aside.
REVIEWS
Beef Tagine with Pumpkin and Quince with
