Beef, Squash, and Potato Tagine

We've had a ton of squash from our garden this year. Stupid amounts really. I knew that if I was going to prepare it for dinner, I'd better hide it in as many spices as possible. So that is what I did. Any time you want to force your family to eat veggies, just make a tagine recipe. If you're unfamiliar with tagines, just think of them as a North African stew. The meal is called tagine, and the cooking vessel is also called a tagine. If you don't own a tagine, just use a clay or heavy cast iron pot with a lid.

In other news, my little man Emmett has been crawling for a few months, and now he's standing and traveling along the furniture. He gets into everything. EVERYTHING. He's a busy little boy. My Mimi is doing well also. She spends a good chunk of her day outside with our new dog. When she's inside, she loves to help with the cooking. She even photographs the food with me. It's adorable. :)

Onions and Bell Peppers

Garlic, ginger, and spices

Soften the veggies

Add the spice mix

Add the whole tomatoes and water

The never ending yellow squash

Potatoes

Cilantro

Beef, Squash, and Potato Tagine
Serving Size = 2

• Oil (EVOO)
• 1 onion
• 1 bell pepper
• 2 yellow squash (2 cups or so), large pieces, about 1 1/2 inches or so
• 1 - 15 oz can of tomatoes
• 1/2 cup water (more as needed)
• 1 lb of sirloin (I cut them into big pieces, about 2 inches at least, but you can reduce a bit)
• 2 teaspoons ground cumin
• 1/4 teaspoon cinnamon
• 1/8 - 1/4 teaspoon cayenne, or to taste
• 1/2 teaspoon ground turmeric 
• Salt/Pepper, to taste
• 3 - 4 teaspoon fresh ginger, grated
• 1/8 - 1/4 cup cilantro, chopped roughly
• 2 potatoes, peeled and cubed
• Juice of 1/2 lemon

1. Brown the meat in the tagine, over medium heat, with some oil and then remove to a plate.
2. Add the onions and bell pepper. Cook, scraping the bottom a bit, until tender. Add the spices, garlic, and fresh ginger. Cook for about 5 minutes, then add 1/4 cup or water to deglaze a bit. Add the tomatoes and the meat (with juices). Stir well, add another 1/4 cup of water if necessary (liquid should be half way up the meat, or so). Reduce heat a bit, to medium low. Cover and cook for 1 hour, or until mostly tender.
3. Add the potatoes and cook 10 - 15 minutes, then add squash and cilantro and cook 15 - 20 minutes, or until tender.
4. I served mine with flat bread. 

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