I fancied a Friday evening tagine and so I cobbled this together out of some suitably tagine-y ingredients.
3 teaspoons of ghee
400-450g of braising steak, diced
1 large brown onion, chopped
2 garlic cloves, chopped
1cm of fresh ginger, peeled and finely chopped
2 small-ish pieces of oxtail on the bone
400g tin of chopped tomatoes
10 cherry tomatoes, halved
225g tin of chickpeas, drained and rinsed
1 medium sweet potato, peeled and diced into bite-sized pieces
350ml of beef stock
1 tablespoon of honey
2 teaspoons of ras-el-hanout
1 teaspoon of ground turmeric
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 cinnamon stick
Sea salt and freshly ground black pepper
Pre-heat the oven to 180
In a large saucepan, heat the ghee over a medium-high heat until melted.
Add the ginger, crushed garlic and chopped onion, and fry until the onion starts to soften.
Add the beef, and pieces of oxtail and cook until browned.
Once browned, add the dried spices and stir well to combine so that all the meat is well covered.
Add the chopped tomatoes, beef stock, cinnamon stick and halved cherry tomatoes and stir well. Bring to the boil and then reduce to a simmer.
Transfer the meat and sauce to the tagine, pop the lid on and cook in the oven for an hour.
After an hour, add the honey, diced sweet potato and chick peas. Stir well. Season with salt and pepper. Ensure that the sweet potato chunks are submerged in the sauce and then pop the lid back on. (add the little more stock, or some water, if it looks to be drying out too much.)
Return to the oven and cook for a further 30 minutes
Serve immediately, with cous cous if required.
Rather tasty, if I do say so myself! A little bit spicy, but not too hot and the oxtail adds an extra depth to the flavour.