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Right, we're gonna hit the tagines! So what we've done here is we've got beef.
Cheap cuts of stewing beef, right. So to about 600g of stewing beef, I've marinated that
for a couple of hours or overnight, with salt, pepper, just a good pinch, a tsp heaped of
the Ras El Hanout, which is the Garam Masala. A level tsp of cumin, a level tsp of cinnamon,
a slightly heaped tsp of ground ginger and a tsp of paprika - sweet paprika.
And what we do is we fry off the meat in some olive oil. Once you've got a bit of colour
going on add one chopped onion and a tin of chickpeas. Then I add a regular tin of chopped
tomatoes ok? Lid goes on top. Now beef will need about 2 and a half/ 3 hours to cook.
So at this stage, this has had about an hour and a half's cooking. It's more than half
cooked. There's good flavour already but I'm gonna take this opportunity to add to it.
So I wanna add some squash. That's definitely in season at the moment. There's a fair bit
of it around. If I put this in at the very beginning it's just gonna go to a complete
mush. Which isn't the end of the world to be honest, you get good flavour. But it's
quite nice to have it soft and lovely but also holding shape. And then I'm gonna gesture
some lovely prunes. Now I'm just gonna tear it up into bits. Just
a couple of prunes, you'd be amazed what a difference that makes.
The beef, you can see how it's almost like, just sort of sighed of relief and kind of
cooked down and it's all cooked into itself. Really, really nice. That is, you know, you're
gonna get a richness from those prunes that are really gonna rock with the beef. And obviously
you can tell when the beef, or any meat is cooked, because look, you wanna pinch it and
you want it to flake like that. If it aint doing that, carry on cooking it.
Let's plate it up. I wanna plate this up dead simple OK?!
All I'm doing is serving this with simple, lightly seasoned cous cous. I kinda feel as
if I've put enough love and care into the actual tagines.
Look at that! Beautiful little dish! You could put a few crumbled almonds over it. So there's
the beautiful beef tagine. I'm really proud of that!