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Moroccan Beef and Honey Tagine
) having cooked it several times with a slightly smaller quantity, i've changed the quantities of ingredients just a little over time to suit the smaller size and my taste (and the fact that i can't find a 9 ounce tin of tomatoes). also, to save confusing myself when using the recipezaar conversion, i've done it in metric.
complex15 ingredients12 preparation steps
Ingredients
- stewing beef
- olive oil
- onions
- garlic cloves
- carrots
- tomatoes
- dates
- prunes
- honey
- beef stock
- cinnamon stick
- ras el hanout spice mix
- salt and pepper
- toasted sliced almonds
- fresh coriander
Preparation
- 1heat half the olive oil in a large pan or wok and quickly brown the onion quarters over a high heat until charred and coloured well
- 2add the carrots and the chopped garlic and stir fry for another 3 minutes
- 3add the tinned tomatoes , dates and prunes to the tagine / crock pot and mix well
- 4add the honey and ras el hanout to the beef stock , stir well and add to the tagine / crock pot
- 5mix well , then add the cinnamon stick
- 6heat the remaining olive oil in the same pan in which the onions were cooked and cook the beef cubes in small batches over high heat to sear and seal them
- 7as each batch is browned , add the beef to the tagine or crock pot
- 8when all the beef is browned and in the tagine or crock pot , season with salt and pepper to taste
- 9ensure everything is just covered with the stock
- 10mix well and slow cook for about 9 hours
- 11when ready to serve , garnish with fresh coriander and toasted almonds
- 12serve on fluffy cous cous