I love the subtle saffron and coriander spices in this dish.
Serves: 6-8 people
Preparation: 25 minutes
Cooking: 2 hours 30 minutes
Ingredients
● 4 tbsp olive oil
● 3 kg cubed stewing beef
● 4 large onions, peeled and sliced
● 8 garlic cloves, peeled and roughly chopped
● 2cm fresh ginger - peeled and finely chopped
● 2 tbsp plain flour
● 2 tbsp coriander seeds
● 2 tbsp cumin seeds
● Large pinch of saffron, soaked in 2 tbsp boiling water
● 750ml beef or vegetable stock
● 2 cinnamon sticks
● 2 lemons, sliced
● Salt and ground black pepper
To garnish:
● 3 tbsp fresh parsley
● Seeds of 2 pomegranates
Method
● Heat the oil in a large frying pan.
● Season the beef. Fry in batches for about 5 minutes or until golden brown all over. Set aside.
● Reduce the heat and fry the onions, garlic and ginger for 5 minutes. Stir in the flour and cook for 1 minute.
● In a small pan, dry fry the spices for 2 minutes. Remove and crush in a pestle and mortar then add to the tagine.
● Add the saffron and stock and cinnamon sticks. Bring to the boil, cover with a lid and reduce to a simmer for 2 hours. Add the lemon and simmer another 15 minutes.
● Serve garnished with sprigs of parsley and pomegranate seeds.
● Serve with couscous or basmati rice.
