Beef Tagine with Honey-Glazed Apples & Raisins

A rich, warming Moroccan-inspired tagine featuring tender beef, sweet raisins, honey-glazed apples, and Zamouri Spices Mrouzia (Sweet Ras el Hanout).

Ingredients

• 2 lb beef chuck, cut into 1-inch cubes (or lamb shoulder)
• Smen, for browning
• 2 tablespoons Moroccan olive oil
• 1 onion, sliced
• 2 teaspoons Mrouzia (Sweet Ras el Hanout)
• 1½ cups water
• Salt and pepper, to taste
• 4 sprigs fresh cilantro, tied together
• 1 cup raisins
• 1 tablespoon honey

For the apples:

• 1 apple, cut into 6 wedges
• 1 oz butter
• 2 tablespoons honey
• ½ teaspoon cinnamon
• Toasted Sesame Seeds (optional)

Directions

Brown the beef in smen, working in batches if necessary. Remove the browned meat and set aside.

Add the olive oil and sliced onion to the tagine or pot. Cook until the onion begins to soften. Add the Mrouzia and cook for about 1 minute, stirring to release the fragrance of the spices.

Add 1½ cups water and season with salt and pepper. Return the beef to the pot and add the tied cilantro sprigs.

Cover and simmer over low heat for approximately 1½ hours.

Add the raisins and 1 tablespoon honey. Continue simmering for approximately 30 minutes, or until the meat is beautifully tender and the sauce has reduced.

Meanwhile, sauté the apple wedges in butter for about 10 minutes. Drizzle with 2 tablespoons honey and sprinkle with cinnamon. Continue cooking gently until the apples are soft and glazed.

Transfer the meat to your serving dish, spoon the sauce and raisins over the top, and arrange the glazed apple wedges around the meat.

Serve warm with Moroccan bread or couscous.

From Zamouri Spices

The secret to this dish is Mrouzia (Sweet Ras el Hanout)—a fragrant Moroccan spice blend that pairs beautifully with beef, lamb, dried fruit, and honey.