Every season has its dish – for me there is nothing better than having a warm beef stew, cooked in a tajine to enjoy and survive the starting cold & grey winter days in Vienna.

Normally cooking with a tajine always implements a little extra time – and that is great ❤ This recipe is a slowly cooked stew of beef, lentils and carrots fragrant with onions, cardamon and cinnamon. So Yummy! Slowly the whole house is filling with warmth while you’re waiting for your friends to arrive for a laid back dinner. For me it’ that kind of food that cheers you up from the inside.

Happy cooking!

Beef Tajine

Beef Tajine

Beef Tajine

Beef Tajine

Beef Tajine



Beef Tajine:
  • 500g beef, cut into cubes
  • 1 lime, squeezed
  • 1 Tablespoon olive oil
  • 1 Tablespoon Ghee
  • 3 shallots, sliced
  • 500g carrots, sliced
  • 100g red lentils
  • 400ml vegetable stock
  • a pinch of chili flakes
  • a pinch of cardamon
  • a pinch of cinnamon
  • salt and pepper to taste
  • 100g Couscous
  • 130ml boiling water
Yogurt Dip:
  • 1 bund of parsley
  • 2 sticks of applemint (you can also use normal mint for this dish)
  • 250g yogurt
  • freshly grated nutmeg to taste
  • salt and pepper to taste
Optional Garnish:
  • 1 pomegrante, seeded
  • applemint
  • parsley


  • Start removing the fat from the beef and cut into 2cm cubes – add in a bowl and pour over the lime juice. Stir to combine and set aside.
  • Prepare the rest, slice the shallots, carrots and weight the lentils. Prepare the vegetable stock.
  • Place a large pan over high heat and add the olive oil. Fry the beef until it begins to brown then set aside.
  • Slowly start heating the tajine (if you don’t have a tajine you can also use a casserole) and add the ghee. When it has a moderate heat put in the shallots till they get translucent then add the carrots and chili flakes. Stir to combine for about 5 minutes.
  • Place the beef, lentils and vegetable stock in the tajine and close with the dome-shaped lid. Simmer for about 20 minutes, stirring occasionally. The lentils will thicken the stew naturally – if you put in too much stock, turn the heat up and allow the sauce to reduce to a thicker consistency.
  • In the meantime you can start preparing the couscous – following the packing instructions. I have the “quick” version – just pour over bowling water and let it rest for 10 minutes – ready 🙂
  • Chop parsley and applemint and mix with the the yogurt – season with nutmeg, salt and pepper.
  • When your tajine dish is ready add the herbs – cardamon and cinnamon and stir to get the whole flavor in your dish.
  • Place the couscous in the center of a flat plate add the beef tajine, then a tablespoon of the yogurt dip on top. Garnish with some applemint leaves and pour over some pomegranate seeds.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s