Moroccan Lamb or Beef Tagine
30 MINS
EASY
6
Recipe by
ANNIE STIRK
Introduction
Method
- Mix all the spices together including the salt and pepper, and then toss the beef in the spice mix. The beef needs to be totally coated with the spice mix - so don't be nervous about sprinkling in a little extra spice.
- Heat a large ovenproof casserole. Add a couple of generous glugs of olive oil. Add the onions and garlic and cook until softened but not brown.
- Add the spiced meat and cook, turning frequently, for approximately 5-10 minutes. Add a little more oil to the pan if necessary.
- Stir in the chopped apricots, raisins, almonds, chopped tomatoes, stock and honey. Zest in the orange and squeeze in the juice.
- Heat until the mixture bubbles and then reduce to a gentle simmer.
- Cover and cook gently on the hob or in the oven until the beef is meltingly tender - approximately 2 hours.
- Keep checking the liquid level in the tagine and top up as necessary.
- Garnish with some chopped coriander and serve with couscous.
