Recipe: Enjoy a Middle-Eastern inspired combination, Beef and Potato Tagine »

From Beef & Potatoes by Jean-Francois Mallet

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<i>Beef and Potatoes</i> by Jean-Francois Mallet

Beef and Potatoes by Jean-Francois Mallet [©Murdoch Books]

Beef and Potato Tagine from <i>Beef and Potatoes</i> by Jean Francois Mallet


The wonderful book celebrating Beef & Potatoes –  many with a classy French flair – by chef Jean-Francois Mallet helps make clear the choice of meat cut and variety of potato needed to create something delicious.

This recipe is for a Middle-Eastern inspired tagine, which you can slow cook whilst enjoying a glass of red wine (Mallet recommends Faugeres, Fitou, Cotes-de-Rhone Villages, Collioure or Cotes du Roussilon-Villages to pair with this dish).

Beef and Potato Tagine (Serves 4)


  • 4 large red onions
  • 5 pink garlic cloves (or white if not available)
  • 800 g (1 lb 12 oz) all-purpose potatoes
  • 800 g (1 lb 12 oz) minced (ground) beef
  • 2 tablespoons ground cumin
  • 1 tablespoon curry powder
  • 120 ml (3¾ fl oz) olive oil
  • 2 tablespoons honey
  • 2 sprigs thyme

For the sauce

  • 5 sprigs mint
  • 4 tablespoons olive oil
  • 150 g (5½ oz) plain yogurt

Special equipment: Tagine (or a large cast-iron dish with lid)

Preparation time: 35 minutes

Cooking time: 50 minutes

To make the sauce, wash and chop the mint. Combine the olive oil, yogurt and mint in a medium bowl. Season with salt and pepper and set aside.

Peel and slice the onions and garlic. Peel the potatoes and cut into large chunks.Put the meat, garlic, cumin and curry powder in a medium bowl. Season with salt and pepper and combine using your hands. Shape into meatballs the size of a small egg. Set aside on a plate.

Heat the olive oil in a tagine over medium–high heat. Add the meatballs and cook on all sides, turning them gently. Add the onions, potato, honey and thyme and cook, stirring, until beginning to brown. Add 150 ml (5 fl oz) water and season with salt and pepper. Reduce the heat to low, cover and simmer for 45 minutes.

Adjust the seasoning and serve.

Serving suggestion: serve hot with a green salad and the mint yogurt sauce.


Read the press release for Beef & Potatoes here »

About the author:

Jean-Francois Mallet studied at renowned culinary arts school Ferrandi in Paris, and worked for some of France’s top chefs before becoming a food photographer. He now travels the world in search of incredible meals and the talented people who make them.

Beef & Potatoes by Jean-Francois Mallet is published by Murdoch Books (NSW, 2016, first published by Hachette Pratique; hc, 410 pp) and is available in Australia at a RRP of A$49.99|

Recipe and image reproduced with the kind permission of the publisher.

See links below for further recipes. 


  • France - all (FR)

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September 06th, 2016
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