Although this tagine is traditionally made with lamb, beef makes for a happy alternative.
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
Stir in the chopped apricots, raisins, almonds, chopped
tomatoes, stock and honey. Zest in the orange and squeeze in the
Heat until the mixture bubbles and then reduce to a gentle
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
Garnish with some chopped coriander and serve with