Beef tagine

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Ingredients

Ingredients,
olive oil,
1 kg Beef or Mutton neck fillet, cut into chunks,
2 onions, halved and thinly sliced,
3 cm piece ginger, finely grated,
1 tbsp tomato purée,
350 ml chicken stock,
10 cherry tomatoes,
1 stick cinnamon,
10 ready-to-eat dates, halved,
10 green olives, cracked and halved,
couscous, to serve,
coriander sprigs to serve,
Marinade,
bunch coriander, finely chopped,
2 tsp hot smoked paprika,
2 tsp ground cumin,
2 tsp ground coriander,
2 lemons, juiced,
2 garlic cloves, crushed,

Instructions

Method
Mix the marinade ingredients with 1 tbsp olive oil, season and toss with the Beef or Mutton. Cover with clingfilm and chill for at least 2 hours (or overnight).
Heat the oven to 160C/fan. Heat a splash of olive oil in a pan and cook the onion until really soft and golden. Add the ginger and cook for a minute then tip in the lamb and all of its marinade. Cook, turning the lamb around in the onions and spices for about 5 minutes.
Add the tomato purée, stock, tomatoes, cinnamon, dates and olives. Bring to a simmer then put on a lid and cook for 2 hours. To freeze, cool completely and spoon into freezer-proof tubs or bags. Defrost before reheating thoroughly. Serve with couscous and scatter with coriander leaves.

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