Beef tagine
600g stewing beef
olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
1 x 400g tin of chickpeas, drained
1 x 400g tin of chopped tomatoes
800ml vegetable stock, preferably organic
1 small squash cut into chunks
2 tablespoons flaked almonds, toasted
For the spice rub
sea salt and freshly ground
black pepper
1 level tablespoon ras el hanout spice mix
1 level tablespoon ground cumin
1 level tablespoon ground cinnamon
1 level tablespoon ground ginger
1 level tablespoon sweet paprika
Mix all the spice rub ingredients together and add the beef, massage it with the spice rub. Cover with cling film and put into the fridge for a couple of hours – ideally overnight to let the flavours combine.
When ready to cook, heat olive oil in a tagine or casserole pan and fry the meat over a medium heat for 5 minutes. Add the onion and coriander and fry for another few minutes. Add the chickpeas and tomatoes, pour in 400ml of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½hours.
After it has cooked for one and half hours add the squash and cook for anoother hour.
Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off. Check fro seasoning and add more coriander along with the toasted almonds before serving.
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