MOROCCAN BEEF TAGINE

MOROCCAN BEEF TAGINE

INGREDIENTS

750 gm round Beef steak, cut in chunks
100 gm Onion, chopped
3 Garlic cloves, chopped
3 large Carrots, peel 1cm dice
1 cup dried Apricots
100gm cooked Chickpeas,
1 red Capsicum, seeded and chopped
2tbls Olive oil
600 ml Massel Veg Stock
½ cup slivered Almonds, toasted
1tbls Honey
2tsp Cinnamon
1tsp gnd Cumin
½ tsp Turmeric
½ tsp Cayenne
½ tsp Salt
½ cup Coriander chopped
1tsp grated orange rind
SHASHEMANE RAS EL HANOUT

METHOD

1. Mix about 3 tsp of SHASHEMANE RAS EL HANOUT to coat the beef. Set aside beef overnight. Save the remaining seasoning for future use.
2. Heat Olive oil in a large pan on medium. Add Onion, Garlic and red Capsicum to pan 4 mins, add the beef and sear. Put contents of pan as well as remaining ingredients (except for almonds, orange rind and coriander) into an oven-safe casserole dish or clay tagine pot (cook in oven at 180 c for 3 hours). Shortly before serving, gently toast the almonds in a pan until they start to brown. Chop the fresh coriander. Serve tagine over SHASHEMANE SPICED VEGETABLE COUSCOUS and top with toasted almonds, grated orange rind and chopped coriander.