North Africanmeatgluten-freevia groq
Egyptian Fennel Tagine
A flavorful and aromatic North African stew made with fennel, piquant spices, and tender meat. Traditionally cooked in a clay pot with a conical lid, this tagine is a hearty and comforting meal.
⏱140 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds Flaky beefCut into 2-inch cubes
- ●2 medium bulbs FennelCut into 8 wedges
- ●2 tablespoons Piquant spice blendAvailable at most Middle Eastern markets
- ●1 teaspoon Egyptian spicesAvailable at most Middle Eastern markets
- ●2 cups Chicken broth
- ●2 tablespoons Olive oil
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Instructions
- 1
Heat the oil in the bottom of a clay tagine or large Dutch oven over medium heat.
- 2
Add the beef and cook until browned, about 5 minutes.
- 3
Add the fennel and cook until starting to soften, about 5 minutes.
- 4
Add the piquant spice blend, Egyptian spices, and chicken broth.
- 5
Bring to a boil, then cover and transfer to the oven.
- 6
Bake at 300°F (150°C) for 2 hours, or until the meat is tender.
- 7
Season with salt and pepper to taste.
- 8
Serve hot, garnished with fresh parsley and lemon wedges.