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preparation for tagine

Moroccan Lamb or Beef Tagine

  • 30 mins
  • easy
  • 6
annie stirk
Recipe by
Annie Stirk

Ingredients

  • 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
  • Salt
  • 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
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Introduction

Although this tagine is traditionally made with lamb, beef makes for a happy alternative.

Method

  1. 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.
  2. 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.
  3. Add the spiced meat and cook, turning frequently, for approximately 5-10 minutes. Add a little more oil to the pan if necessary.
  4. Stir in the chopped apricots, raisins, almonds, chopped tomatoes, stock and honey. Zest in the orange and squeeze in the juice.
  5. Heat until the mixture bubbles and then reduce to a gentle simmer.
  6. Cover and cook gently on the hob or in the oven until the beef is meltingly tender - approximately 2 hours.
  7. Keep checking the liquid level in the tagine and top up as necessary.
  8. Garnish with some chopped coriander and serve with couscous.

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