Sorry that I haven’t updated this for a while but what with the run up to Christmas and all it’s been a busy couple of weeks. Anyway, on the 16th I had Phil over for the evening and so I cooked a lovely tagine for him, Alberto and me. I’d not done a tagine for a couple of months at least and so it was good to do one again, and a new one too. It’s mostly taken from a recipe in my Food of Morocco cook book, but with a couple of additions.
It served the three of us nicely and left a portion over for lunch the following day.
2 tablespoons of olive oil
500g of braising steak, roughly diced
1 tablespoon of plain flour
2 red onions, 1 sliced, 1 chopped
2 fat garlic cloves, sliced
1-2 medium sized sweet potatoes, peeled and diced
1 x 440g can of chickpeas
1 x 440g can of chopped tomatoes
A handful of prunes, roughly torn
2-3 teaspoons of ras-el-hanout
2 teaspoons of cumin
1 teaspoon of cinnamon
1 teaspoon of paprika
2 teaspoons of ground coriander
1-2 tablespoons of runny honey
1 cinnamon stick
400ml of beef stock
1-2 tablespoons of fresh parsley, roughly chopped
Pre-heat the oven to 200
In a large saucepan heat the olive oil and gently fry the onion and garlic until starting to soften.
Dredge the beef in the flour, shake off the excess and then add to the saucepan and fry until evenly browned.
Add the spices and stir well, over a high heat, for 1 minute, until well combined and the meat is coated with spice.
Add the chopped tomatoes, beef stock and stir well. Bring to the boil.
After boiling for a minute or so, add the cinnamon stick and then transfer to a large tagine. Give it all a final stir, pop the lid on and place in the oven for an hour.
After an hour remove from the oven, stir in the chickpeas and diced sweet potatoes then pop the lid back on and return to the oven for a further 45 minutes.
After 45 minutes stir in the honey and prunes and cook for further 15 minutes.
Serve with cous-cous and sprinkled with the fresh parsley.