Beef Tagine

This is a simplified version of a traditional Moroccan tagine. Tastes great with either beef or lamb.

Serve 4

1 kg (2 lbs) 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 (4 oz) dried apricots, chopped

50g (2 oz) sultanas or raisins

250ml (½ pt) tomato juice

125ml (¼ pt) beef or lamb stock

1 tablsp. honey

Juice of ½ lemon

Salt to taste

To Cook 

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. Sprinkle on the topping and serve with rice or cous cous.

Topping: (optional)

Mix together: