Vegetable and beef tagine

In summer, when fresh corn on the cob is available, remove the husk and silks from the cob, cook and then slice off the kernels. They can be char-grilled like the photo, or steamed. Always use New Zealand frozen vegetables.

Vegetable and beef tagine


Serves 4

1-2 tsp canola oil
250g beef mince
1 onion, finely sliced
1 tsp ground cinnamon
½ x 400g can chopped tomatoes in juice, or 2 fresh tomatoes, chopped
1 cup vegetable stock
2 cups frozen New Zealand mixed vegetables
400g can chickpeas, drained and rinsed
1-2 corncobs, husks and silks removed, grilled or steamed, kernels removed
pinch salt and freshly ground black pepper


Heat half the oil in a heavy-based saucepan over medium-high heat.
Add mince and brown, stirring from time to time to break up mince. Transfer to a plate.
Lower heat and add remaining oil to the saucepan.
Add onions and cook gently until soft.
Add cinnamon and cook for 20 seconds until aromatic.
Return mince to the saucepan.
Add tomatoes and stock.
Bring to the boil, add lid and gently simmer for 30-40 minutes.
Remove lid and add mixed vegetables and chickpeas. Cook for a further few minutes until vegetables are just tender and chickpeas are hot.
Add corn, season to taste and serve.