Transport yourself to the colourful streets of Fez with this simple recipe! Our cheat’s tagine is one for the masses and guaranteed to satisfy all of your comfort food cravings. From sweet to spicy to salty, the flavours in this number are sure to take your taste buds on a whirlwind adventure.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
premium beef rump
Moroccan spice mix
baby spinach leaves
To prepare your ingredients, finely slice the brown onion, peel and crush the garlic, peel pumpkin and cut into 2 cm cubes. wash baby spinach and finely chop parsley.
Heat a medium frying pan over a medium-high heat. Rub the premium beef rump steak with half of the oil. Season with salt and pepper. Add the steak to the pan and cook for 3 minutes on each side for medium rare or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to keep warm.
Heat the remaining olive oil in the same frying pan. Add the onion and cook for 5 minutes or until soft. Add the garlic, Moroccan spice and honey and cook for 1 minute or until fragrant. Add the pumpkin and cook stirring for 1 minute or until coated in the spices. Add the diced tomatoes and season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer covered for 20 minutes or until the sauce is slightly thickened and the pumpkin is tender.
Thinly slice the rested steak and gently stir it through the tagine with the baby spinach. Simmer for 2-3 minutes and then remove from the heat.