Very rich, very easy, and yummy…
Ingredients
- 1 kg beef, trimmed of fat & cubed
- 1 tablespoon olive oil
- 2 onions, peeled & quartered
- 4 garlic cloves, peeled & chopped finely
- 4-5 carrots, peeled & cut into chunks
- 1 tin crushed tomatoes
- 100 gms dates, pitted but kept whole
- 150 gms prunes, pitted but kept whole
- 2 tablespoons honey
- 1 cup beef stock
- 1 cinnamon stick
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon ginger
- 1 teaspoon turmeric
- salt & pepper
- toasted slithered almonds
- fresh coriander, chopped
Directions
Par-boil the carrots in boiling water for about 3 -5 minutes. Preheat the Tagine or crock pot to High.
Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until well charred. Tip them into the crock pot. Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick. Add the tinned tomatoes, dates & prunes to the crock pot – mix well.
Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot. When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper. Cook on high for between 6 & 10 hours depending on your crock pot’s wattage & settings.
Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds.
