Although this tagine is traditionally made with lamb, beef makes for a happy alternative.
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- 1 kg lean beef or lamb– trimmed and cubed
- 1 tsp chilli powder
- 1 level tablespoon paprika pepper
- 2 good tsp turmeric
- 2 tsp ground cinnamon
- 1 level tablespoon ground ginger
- ½ tsp black pepper
- Olive oil
- 2 cloves garlic, crushed
- 2 large onions, diced
- 125g ‘ready to eat’ apricots, chopped
- 2 tbsp seedless raisins
- 3 tbsp flaked almonds
- 2 x 400g cans chopped tomatoes
- 150mls vegetable stock, plus extra to top if necessary
- 1 tbsp runny honey
- Zest and juice of one orange
- Bunch of fresh coriander to garnish
- 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.