Moroccan Beef and Pumpkin Tajine Recipe

Name: Moroccan Beef and Pumpkin Tajine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 teaspoons fresh ginger, minced; 1 cinnamon stick; ½ teaspoon ground allspice; ½ teaspoon ground coriander; 2 garlic cloves, minced; 1 12 lbs beef stew meat, cut into 1 inch cubes; ⅓ cup dried cranberries; 2 tablespoons dry sherry; 1 sugar pumpkin, peeled and cut into 1 inch cubes (about 2 pounds); 1 tablespoon honey; 1 ½ tablespoons fresh lime juice; 2 tablespoons pistachios, chopped; ¼ cup fresh cilantro, chopped; lime wedge

Servings: persons

2 tablespoons olive oil
1 large yellow onion, chopped
2 teaspoons fresh ginger, minced
1 cinnamon stick
½ teaspoon ground allspice
½ teaspoon ground coriander
2 garlic cloves, minced
1 12 lbs beef stew meat, cut into 1 inch cubes
⅓ cup dried cranberries
2 tablespoons dry sherry
1 sugar pumpkin, peeled and cut into 1 inch cubes (about 2 pounds)
1 tablespoon honey
1 ½ tablespoons fresh lime juice
2 tablespoons pistachios, chopped
¼ cup fresh cilantro, chopped
lime wedge

1
Pre heat oven to 325 degrees F.
2
In a heavy saucepan heat the oil over medium heat and saute the onion, ginger, cinnamon stick, allspice and coriander until the onion is soft (about 10 minutes).
3
Add the garlic and meat and saute until the meat is browned, about 7 minutes, turn to coat all sides.
4
Place cranberries in a small dish and cover with sherry.
5
Let sit.
6
Cover and bake meat for 30 minutes.
7
Add pumpkin and cranberries, cover, and bake 1 hour longer, or until meat is tender.
8
Add honey and lime juice to the pan drippings and heat over medium high, scraping the bottom of the pan.
9
Sprinkle with nuts and cilantro and garnish with lime wedges.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large yellow onion, chopped, 2 teaspoons fresh ginger, minced, 1 cinnamon stick, and more.

Yes, Moroccan Beef and Pumpkin Tajine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Beef and Pumpkin Tajine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions