Moroccan beef tagine sure sounds like a difficult dish to make, but it’s really not and can even be made a day in advance. When you are buying meat don’t forget to keep an eye for the quality mark; a red tractor is a great sign in the UK. This dish is fantastic to have a bit of a play with different herbs and spices too.
For the tagine:
- 2 tbsp paprika
- 1 tbsp each ground coriander and turmeric
- 2 tsp each ground cinnamon and cumin
- 2 tsp coarse ground black pepper
- 1.5 kg 3lb 5oz beef chuck or blade, well trimmed and cut into 2.5cm (1in) chunks
- 2 garlic cloves, chopped
- 2.5 cm 1in piece peeled root ginger, chopped
- 3 onions, roughly chopped
- 2 tbsp olive oil
- 600 ml 1 pint tomato juice
- 600 ml 1 pint beef or chicken stock
- 2 tbsp clear honey
For the couscous:
- 350 g 12oz couscous
- 6 tbsp extra-virgin olive oil
- Juice of 2 lemons
- 600 ml 1 pint chicken stock
- 4 tbsp chopped fresh flat-leaf parsley and mint
- 50 g 2oz flaked almonds, toasted
- Sea salt and freshly ground black pepper
- Greek-style yoghurt and fresh coriander leaves, to garnish
- In a large bowl mix coriander, paprika, cinnamon, turmeric,cumin and pepper.
- Place half of the mix into a small bowl and set aside. Place the beef into the large bowl and cover it with the spices mixture.
- Cover the bowl with clingfilm and let it rest overnight.
- Preheat the oven to 160°C (325°F), Gas mark 3.
- Put the ginger, onions and garlic into the food processor and mix until finely processed.
- Heat a large heavy based casserole, add 1 tbsp of oil and in batches brown off the marinated beef.
- Add the remaining oil to the pan and add the processed onion mixture. Cook until
- it softens but not coloured. Add the spice mixture that we set aside earlier and cook for couple of minutes or so until all is well combined.
- Pour stock and tomato juice into the pan and add the browned beef with the honey. Stir it all until combine.
- Wait until it boils, then cover and transfer to the oven. Cook for 2 hours or until the beef is completely tender and sauce thickens and reduced. Season to your liking.
- Place the couscous in a large bowl and add four tbsp of the oil and lemon juice. Mix it well so that all the grains are completely coated.
- In a small pan heat the stock. Season it generously.
- Pour the stock over the couscous and let is sit in a warm place for about 6 to 8 minutes until all the liquid has been absorbed. Mix occasionally.
- Stir the remaining oil with the herbs into the couscous. Serve on a warmed serving plates with the tagine.
- Sprinkle with toasted almonds and garnish with a dollop of the Greek yoghurt and some coriander leaves.
Serving Size:6 grams
Amount Per Serving: Unsaturated Fat: 0g
It’s delicious. Enjoy!