Moroccan Sweet Pumpkin + Beef Tagine

Moroccan Sweet Pumpkin + Beef Tagine plus a #virtualpumpkinparty! | Ruby Josephine

Moroccan Sweet Pumpkin + Beef Tagine plus a #virtualpumpkinparty! | Ruby Josephine

Moroccan Sweet Pumpkin + Beef Tagine plus a #virtualpumpkinparty! | Ruby Josephine

Waking up in Tangier this month has been a constant toss of a coin. On one side is a hot, Indian-summer sun and the smell of roasting smog, while the other is spontaneous blasts of rain on and off all day with bone-chilling salty sea winds. No crunchy leaf-strewn ground to savor and no dependable sweater-weather. True to Tangier form, natural, lovely chaos ensues.

As someone who is, to put it lightly, an organization freak, a country like Morocco can at first come on pretty strong. When things are not on time and nicely packaged I can tend to get a bit, well, impatient. Living here has been both a good growth experience and test of my limits since controlled chaos is one of the main functioning mechanisms of Tangier. It exists in the market, the workplace, weddings, traffic, even just getting together with a group of friends for a coffee. I actually got behind the wheel of a car once since settling here and while I was initially terrified, I was shocked by the ease of it all. You quite literally just go with the flow, seemingly following no rules except your own heightened awareness. In general, going with the flow of things and having a certain amount of flexibility (and patience) is a good rule of thumb here.

Amid the daily bustle, chaos and schizophrenic weather, it is always nice to have some dependability. Among many things that I can always count on, one of them is my trusted vegetable guy. This is something I love about life here that just doesn’t happen in the same way in the states- I have been buying vegetables from this same man without fail for the past 3 years and many more to come, I’m sure. Always at the same market stand in Souk Barra (the Grand Socco), he consistently greets me with a big smile, a handshake and a long string of various ways to ask how I am doing on that particular day. What is great about this guy is that if for some reason I can’t seem to find something I have been craving, I give him a list of what I need, he disappears for several minutes and returns with handfuls of beets, basil, spinach, anything. Plus as a bonus, he always throws a couple lemons or apples into my bag insisting “cadeau, cadeau” (gift in French).

This is precisely how I obtained two kilos of fresh pumpkin last week. I told him that 1 kilo was going into a tagine with loos (almonds) and lHam (meat) and he was thoroughly impressed by my display of Moroccan domesticity.

Believe it or not, this is the first traditional tagine that I have attempted. I have made other things in our home tagine like shakshuka, but this was the first time I really dove headfirst into some hands-on Moroccan slow-cooking.

Moroccan Sweet Pumpkin + Beef Tagine plus a #virtualpumpkinparty! | Ruby Josephine

Moroccan Sweet Pumpkin + Beef Tagine plus a #virtualpumpkinparty! | Ruby Josephine

Moroccan Sweet Pumpkin + Beef Tagine plus a #virtualpumpkinparty! | Ruby Josephine

This recipe was dictated to me over the phone from my wonderful mother-in-law who I swear has magic powers in the kitchen. Some of this magic, it seems, was transferred through the phone connection because oh-my-god this tagine is incredible. Seriously. The process and long cooking time may seem daunting, but it is surprisingly easy to put together and the result is beyond worth it. I’m considering remaking this for a fusion Moroccan-American Thanksgiving dinner next month since it will be our first holiday as a real-life married intercultural couple.

Speaking of holidays… I should mention that this post is part of an online celebration happening today. I am so thrilled to be part of the official #VirtualPumpkinParty of 2016. Because who doesn’t love pumpkin and who doesn’t love parties. The real reason I bought two kilos of pumpkin last week is in anticipation of this day, knowing I would need some extra pumpkin around to try some of the other amazing recipes all of these fabulous bloggers are whipping up today. Check out the full list below the recipe!

pumpkinparty1

Moroccan Sweet Pumpkin + Beef Tagine plus a #virtualpumpkinparty! | Ruby Josephine

Moroccan Sweet Pumpkin + Beef Tagine

Makes about 6 servings, gluten-free

For the tagine:

  • 1 kilo (a bit over 2 lbs) beef preferably with bones, chopped into rough large chunks
  • 2 tsp smen*
  • 1 tsp ground or fresh minced ginger
  • 1 tsp ground turmeric
  • 1 tsp ground black pepper
  • 1/8 tsp powdered saffron
  • 1 beef-flavored bouillon cube (in Morocco everyone uses Knorr)
  • 1 tsp salt, or to taste
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 bunch of fresh parsley, minced (roughly ¼ cup)
  • 4 onions, sliced thinly into rounds

For the pumpkin:

  • 1 kilo (about 2 lbs) fresh pumpkin, chopped into large cubes or slices
  • 50g (roughly 1/4 cup) granulated sugar
  • 1 tsp cinnamon
  • pinch of salt
  • ¼ cup raisins (optional)
  • ¼ cup blanched almonds
  • 2 tbsp canola oil

Begin by placing your meat in a large bowl + rubbing it thoroughly with the smen, ginger, turmeric, pepper, saffron, crushed bouillon cube, and salt (if you don’t mind getting a little dirty I would recommend using your hands for this). Make sure each piece is well covered in the mixture and set aside. Heat olive oil in a large tagine or in a large stew pot. Once it’s hot, sauté the garlic just a couple minutes until it begins to brown and add your meat, adjusting the heat to the lowest setting possible. Toss beef with the garlic and add parsley + onions. Mix everything together, place a lid on it and let it start cooking away over very low heat. This will cook for about 1 1/2-2 hours or until the meat is tender and falling away from the bone, the onions are completely soft and buttery and you have a bit of a sauce bubbling away at the bottom- you don’t want it totally dry. During the cooking time, check every 20 minutes or so to give it a stir and flip the meat. Try not to add any water to the tagine since the onions will release their own juices to keep everything saucy. If for some reason the liquid dries up, just add a tiny bit of water or stock two tablespoons at a time.

While the tagine is bubbling away, make the pumpkin topping. In a saucepan combine all of the ingredients and add just enough water to cover the bottom of the pan. Bring to a boil over medium heat, cover, and let it simmer for about 20 minutes. Stir occasionally until the pumpkin is soft all the way through.

In a smaller pan, heat the canola oil and add blanched almonds. Fry, stirring frequently until they turn golden brown. Drain the oil, let cool and then pat the almonds dry with paper towels.

Once everything is ready and the tagine is fully cooked, it’s time to assemble. Arrange the cooked pumpkin and raisins among the meat + sprinkle your toasted almonds over the top. If you used a traditional tagine, I recommend eating it moroccan-style directly from the dish wish large hunks of fresh bread, or you can serve on plates with couscous or any other grain. It is, of course, delicious by itself, but it’s always extra yummy to have something to soak up the sauce.

*Smen is a traditional salted and fermented butter. It is similar to ghee but has an even stronger, richer flavor. You can often find it in global/ethnic foods stores (I found it once at Holy Land in Minneapolis), but you can also sub it for ghee if that’s all you have access too. You could also use salted butter, but it won’t have the same richness and depth. 

Moroccan Sweet Pumpkin + Beef Tagine plus a #virtualpumpkinparty! | Ruby Josephine

And for more pumpkin madness:

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini
Twigg Studios • Sausage Stuffing Baked in a Pumpkin
Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles
Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream
Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus
Eat Boutique • Pumpkin Scallion Dumplings
A Little Saffron • Pumpkin Stuffed Shells
Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast
Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts
Wit & Vinegar • Pumpkin Butterscotch Banana Split
Style Sweet CA • Pumpkin Creme Brulee Cake
Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy
With Food + Love • Cinnamon Raisin Pumpkin Seed Bread
Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto
Sevengrams • Vegan Pumpkin Pie Ice Cream
Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats
Grain Changer • Pumpkin Spice Baked Oatmeal
Girl Versus Dough • Pumpkin Cranberry Flax Crisps
Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg
Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage
Tasty Seasons • Pumpkin Chocolate Chip Cake
Broma Bakery • Pumpkin Butter Pop Tarts
Tending the Table • Roasted Pumpkin and Barley Salad
The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls
Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble
Taste Love and Nourish • Pumpkin Bread Pudding
The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)
Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage
The Monday Box • Pumpkin Mini Bundt Cakes
Design Crush • Pumpkin Whiskey Cocktail
The Road to Honey • Pumpkin Pie & Chocolate Layer Cake
My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah
Give Recipe • Orange Chocolate Pumpkin Bread
Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge
Beard and Bonnet • Marbled Pumpkin Muffins
Eat Within Your Means • Vegan Pumpkin Blender Muffins
Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds
Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine
Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese
An Edible Mosaic • Pumpkin Spice Chia Seed Pudding
Hey Modest Marce • Mascarpone Pumpkin Pie
Inspired By the Seasons • Pumpkin Applesauce Smoothie
CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze
Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake
Well and Full • Spicy Chipotle Pumpkin Hummus
Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin
SweetPhi • Pumpkin Chili Biscuit Bake
Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts
Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle
Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting
Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas
Ginger & Toasted Sesame • Pumpkin Jeon
Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte
Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda
Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice
A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats
Vermilion Red • Pumpkin Pie Souffle
Britnell • Vegan Pumpkin Pie
Displaced Housewife • Brown Butter Pumpkin Donuts
Sweet Gula • Pumpkin Cake with Cream Cheese Frosting
La Pêche Fraîche • Pumpkin and Condensed Milk Cakes
Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce
Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding
Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah
Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans
Salted Plains • Easy Pumpkin Bread
Liliahna • Chicken Legs with Pumpkin and Tortellini
TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche
Vermilion Roots • Sweet Rice Dumplings with Pumpkin
Celebrate Creativity • Pumpkin Mini Cheesecake Tarts
Serendipity Bakes • Pumpkin Chocolate Cheesecake
So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts
The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches
Lisli • Pumpkin Pie Cake
Cookie Dough and Oven Mitt • Pumpkin Pie Dip
Fig+Bleu • Pumpkin Granola
The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies
Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)
Floating Kitchen • Chicken and Pumpkin Chili
The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting
Fork Vs Spoon • Pumpkin Streusel Muffins
Lemon & Vanilla • Pumpkin and Coconut Caramel Flan
Dunk & Crumble • Pumpkin Chocolate Icebox Cake
Chicano Eats • Pumpkin Butter Pan de Muerto
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans
Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)
Brewing Happiness • Pumpkin Ginger Breakfast Cookies
A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream
The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies
Fork to Belly • Pumpkin Gnocchi
The Little Epicurean • Chocolate Hazelnut Pumpkin Pie
Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta
What to Cook Today • Spicy Pumpkin Noodle Soup
Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)
The Bojon Gourmet • Pumpkin Butterscotch Pudding
Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee
Long Distance Baking • Layered Pumpkin Cheesecake
The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate
The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze
Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes
A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze
A Cookie Named Desire • Pumpkin Shrubs
Eating Clean Recipes • Vegan Pumpkin Chia Pudding
Kingfield Kitchen • Vegan Fresh Pumpkin Soup
Drink and Cocktail Recipes • Pumpkin Dirty Chai
The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)
My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake
Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese
Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah
InHappenstance • Pumpkin Scones with Maple Butter
Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

A huge thank you to Sara at Cake Over Steak and ­­Aimee at Twigg Studios for organizing this lovely virtual celebration of fall.

Eat pumpkin and be happy xo

52 Comment

  1. […] Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible […]

  2. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  3. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  4. […] Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible […]

  5. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  6. […] with Sage My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese Well and […]

  7. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  8. […] with Sage My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese Well and […]

  9. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  10. […] Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible […]

  11. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  12. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  13. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  14. […] Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible […]

  15. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  16. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  17. Aimee says: Reply

    This sounds and looks amazing, so warming perfect for this time of year xxx

    1. Thank you so much, Aimee! Moroccan food in general is pure comfort- you can’t go wrong 🙂 xo

  18. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  19. […] Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible […]

  20. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  21. Lauren Stringer says: Reply

    This recipe looks so good and I can almost smell the complex flavors– however, I don’t eat meat! I just made a big batch of flavorful beans, so I think I am going to try cooking them with these spices and pumpkin– it won’t be the same, but I think it will be delicious! Wish I had a tagine to cook them in!

    I loved reading about your vegetable guy– I love that guy! What a sweetheart.

    1. So curious how these flavors lend themselves to beans! Can’t wait to hear how it turns out. My vegetable guy always asks about you xoxo

  22. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  23. […] Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible […]

  24. I adore Moroccan food but tagine is still something I’ve never made. Yours sounds so comforting and lovely, I cannot wait to give it a try. Your post is making me miss the chaos and beauty of Morocco so much!

    1. Thank you so much Christine! Please let me know what you think of it- tagines are simpler than they sound! Once everything is chopped and prepped you just let it sit and bubble away. Come back to Morocco for a visit! xo

  25. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  26. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  27. Ruby I love this! I wanted to do a similar dish with more Mexican mole-based flavours for the pumpkin party but ended up doing a dessert instead. It sounds SO good!

    1. Thank you Joyce! Oh my goodness you should do that mole dish anyway. Every day can be a pumpkin day! I would seriously love that recipe xo

  28. Beautiful photos! I love Moroccan flavours and can imagine how well pumpkin blends in with them 🙂 Have a wonderful thanksgiving x

    1. Aw thank you Aimee! Moroccan food is all about that perfect balance of sweet & salty 😉 You too dear! xo

  29. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  30. Love the idea of this recipe! I am all about Moroccan flavors, and the pumpkin seals the deal. Happy #virtualpumpkinparty! xoxo

    1. Thanks Kelsey!! Happy pumpkin party to you too!! xo

  31. julia says: Reply

    this is seriously gorgeous. like beyond! and it sounds absolutely DELICIOUS. I am definitely putting this on my list!

    1. Aw thanks so much Julia. DO IT! So worth taking the time to make 🙂 xx

  32. This looks incredibly hearty, but full of plants, which is my ideal meal. It’s so cool that you have a market man that you always go to for produce. I have a similiar “squash lady” who provides me with all the squash varieties I could ever dream of, and I’ve been going to her for over 4 years. So fun to make connections like that. I also love that your mother-in-law guided you with this recipe. Live on great recipes! xo

    1. A squash lady! I love it- that sounds like the perfect connection. And yes, family recipes are some of the best. Made with love <3 xo

  33. Matthew S. Smith says: Reply

    Very cool post—I love pumpkin food!!! The other day I imagined some kind of pumpkin pie that was savory instead of sweet. And, I’ll say it again—-beautiful photos Ruby!!!!

  34. […] Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible […]

  35. […] Click link fo more information >> […]

  36. brita says: Reply

    omg this looks amazing!! I’m not great at just ‘going with the flow’ either but it’s something that I’m working on in life. During the times that I’m able to let go and just see what happens, I’m typically the happiest. ps-LOVE hearing about life in Morocco! so cool!

    1. Thank you so much, Brita!! I feel exactly the same way- when you let go is usually the moment exciting new opportunities flood in 🙂

  37. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  38. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  39. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  40. […] MuffinsSnixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin SeedsRuby Josephine • Moroccan Sweet Pumpkin + Beef TagineLab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat CheeseAn Edible […]

  41. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

  42. […] Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine […]

Leave a Reply