Beef Tagine With Sweet Potatoes Peas Ginger And Ras El Hanout Recipes

BEEF TAGINE

Steps:

• Serving suggestion: Lightly seasoned couscous.
• To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. 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. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

BEEF TAGINE WITH SWEET POTATOES, PEAS, GINGER AND RAS EL HANOUT

Steps:

• Heat ghee in a tagine or heavy-based casserole dish. Stir in the ginger and onion and saute until soft. Toss in the beef and sear it on all sides, then stir in the ras el hanout. Pour in enough water to just cover the meat mixture and bring it to a boil. Reduce the heat, cover the lid, and cook gently for about 40 minutes. Add the sweet potato to the tagine, season with salt and pepper to taste, cover with the lid and cook gently for a further 20 minutes until the meat is tender. Toss in the peas and tomatoes, cover the lid, and cook for 5-10 minutes. Sprinkle the preserved lemon and the cilantro over the top and serve.

BEEF TAGINE

Steps:

• In a large bowl, combine beef, salt, and ras el hanout. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
• In a cast iron pan, heat olive oil to medium heat. Add add garlic and ginger and stir continuously for no more than a minute, until they become fragrant. Stir in tomato paste and stir continuously for another 3 minutes, until the paste changes color. Working in batches, add beef and cook only until browned on all sides. Set aside as the beef is browned, and continue until all the beef is cooked.
• Soak raisins in enough water to cover completely. Drain water after 30 minutes.
• Combine beef stock, kohlrabi, carrots, date paste, and beef in a ceramic casserole pan. Cover with foil and cook in oven for 1 hour.
• If not using a tagine, add whole dates to the casserole pan and cook for another 30 minutes, or until beef is tender.
• If using a tagine, place diffuser and tagine on the stove and raise heat to medium-low. Add whole dates to the casserole pan, and remove from oven. Working in batches, transfer some of the contents to the tagine. Heat with the lid on for another 30 minutes or until the beef is tender. Repeat as needed until done.
• Stir in soaked raisins.
• Garnish with cilantro and serve with flatbread or couscous.

BEEF TAGINE WITH SWEET POTATOES

Steps:

• Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until the meat is evenly browned, stirring frequently.
• cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid.
• preheat the oven to 350.
• add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat.
• cover tightly and cook in the oven for 1 - 1 1/2 hours, till the meat is very tender, checking occasionally and adding extra water if necessary, to keep the stew moist.
• meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring.
• transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain.
• stir the chopped herbs into the meat, adding a little extra water if the stew appears dry.
• arrange the potato slices over the meat and dot with butter.
• cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender.
• increase the oven temp to 400.
• remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden.
• serve at once.