This is a simplified version of a traditional Moroccan tagine. Tastes great with either beef or lamb.
Ingredients
- TAGINE
- TOPPING
- 1 kg well trimmed shoulder/chuck beef or shoulder of lamb, cubed
- 1 tablesp. ground ginger
- 1 teasp. ground black pepper
- 1 teasp. ground cinnamon
- 1 tablesp. turmeric
- 1½ tablesp. paprika
- ½ teasp. chilli powder
- 1-2 tablesp. olive oil
- 2 large onions, diced
- 3 cloves garlic, chopped
- 100g dried apricots, chopped
- 50g sultanas or raisins
- 250ml tomato juice
- 125ml beef or lamb stock
- 1 tablsp. honey
- Juice of ½ lemon
- Salt to taste
TOPPING
- 1-2 tablesp. fresh coriander, chopped
- Grated rind of 1 lemon
- 50g almonds, chopped
- Salt and black pepper
Method
Set oven Gas Mark 4, 180ºC (350ºF).
Place the meat in a large bowl. Mix the spices together and coat the meat with the spices.
Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole, then brown the meat in the remaining hot oil (do this in batches to get the meat a good colour). Transfer to the casserole with the onions.Add all remaining ingredients. Stir well, bring to the boil.
Place in the oven for approx. 1½ hours or until the meat is very tender.
Serving Suggestions
Sprinkle on the topping and serve with rice or cous cous.
