Last night I had my friend Phil over for dinner and I fancied cooking a tagine as I’ve not had one for a while. Skimming through my cookbooks looking for one that I haven’t blogged before I came across this one. I thought that the combination of textures and flavours looked interesting, especially with the spicy ras-el-hanout, so I decided to go for it. The recipe is for four but I scaled it back for just the two of us.
2 tablespoons of ghee
40g of fresh ginger, peeled and shredded
1 onion, finely chopped
1kg of lean beef, cubed
1-2 teaspoons of ras-el-hanout
2 medium sweet potatoes, peeled and cubed
Sea salt and freshly ground black pepper
500g of peas
2-3 tomatoes, skinned, deseeded and chopped
1 preserved lemon, finely chopped
A bunch of coriander leaves, finely chopped
Preheat the oven to 200. As ever, I start the dish off in a frying pan on the hob and then transfer it to a tagine and cook it in the oven.
Heat the ghee in a large frying pan. Stir in the ginger and onion and saute until soft.
Toss in the beef and sear it on all sides, then stir in the ras-el-hanout.
Pour in just enough water to cover the meat and bring to the boil.
Transfer to the tagine, pop the lid on and cook in the oven for an hour or so.
Add the sweet potato chunks to the tagine, add salt and pepper to taste and str well.
Pop the lid back on and place back in the oven for 20-30 minutes.
Toss in the peas, tomatoes and preserved lemon and return to the oven, uncovered, for 10-15 minutes.
Sprinkle with chopped coriander and serve immediately with buttery cous-cous and garlic bread.
Delicious. The ras-el-hanout gives it a nice, spicy after taste and the tender sweet potato provides a lovely contrasting texture to the beef.