Delicious Egyptian Tagine Recipe | Beef & Veggies Cooked the Traditional Way!

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef can be more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than dried chickpeas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is often less expensive.

Cut 500 grams of beef shank into sizable pieces, leaving some whole if desired.

Heat a wok on the stove and add a generous amount of olive oil.

Add the beef shank pieces to the wok and sear them.

Dice 3 white onions into cubes and add them to the meat in the wok.

Cut 3 carrots into cubes and add them to the wok.

Cut 3-4 tomatoes into cubes and add them to the wok.

If using, cut potatoes into cubes and set aside (do not add to the wok yet).

Slice 3 cloves of garlic and add them to the mixture in the wok.

Add 1 tablespoon of tomato paste to the mixture in the wok.

Add bay leaves, cardamom, paprika, black pepper, and salt to the wok, adjusting the salt to taste.

Mix everything together in the wok and sauté until fragrant.

Transfer the mixture to a clay pot without adding water, as the vegetables will release moisture during cooking.

Drizzle a small amount of oil on top of the mixture in the clay pot.

Cover the clay pot and place it in the oven at 220°C for about 2 hours without stirring.

While the tagine cooks, prepare the rice with vermicelli by heating ghee and a little oil in a pot.

Add a quarter of a kilogram of vermicelli to the pot and cook until golden.

Add rice to the pot and adjust the salt, stirring gently.

Slowly add hot water to the rice while stirring, allowing it to cook on low heat until done.

After 2 hours, check the tagine; it should be aromatic and the meat tender.

Cooking Techniques

Equipment Needed

Spice Level: