I made this scrumptious tagine Saturday as it is the perfect dish that doesn’t involve a lot of preparation, the beauty of this dish is that the longer and slower it is cooked for makes it more delicious, leaving you free to enjoy your weekend. There isn’t a huge amount of effort involved at all and it can be cooked in a slow cooker or pressure cooker. Tagines are a great way to experiment and you can add a little something extra each time you make one, there is no certain way. One thing I am certain of is that this one will go down a treat with all the family. Tagines are hearty stews typically found in the North African cuisines of Morocco, Algeria, Tunisia and Libya, I first fell in love with them when I visited Marrakech, the spices in the souks piled high and the strong smell of tagines cooking throughout the city are just gorgeous. You can make it with meat, poultry, fish or vegetarian. The tagine is the special earthenware pot it is cooked in, the traditional way to serve the tagine is to take the pot to the table and help yourself. I serve simply with some couscous, crusty bread and a good glass of red wine. The perfect dish for those autumn cosy nights.
What you will need to serve four; 2 red onions chopped finely, 2 tablespoons olive oil, 1 tablespoon cinnamon, pinch of saffron, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1/2 teaspoon of ground ginger, diced beef or steak, 50g of butter, 1 can of chopped tomatoes, 2 tablespoons of white sugar, 1 small cup of chopped almonds, 1 small cup of prunes, 1 tablespoon of grated lemon rind, 1 cup of water, fresh coriander leaves, salt & pepper
Step 1; Combine the onion, oil, saffron, cinnamon, ginger, cumin, ground coriander, salt & pepper into a large bowl, add the beef and coat evenly.
Step 2; Place beef into your tagine pot/saucepan with butter, a few fresh coriander leaves, tomatoes, prunes, the sugar, half of the nuts and water. Leave to simmer on the lowest heat, covered, for at least 2/3 hours, stirring frequently.
Step 4; Add the fresh coriander, remaining almond nuts and lemon rind before serving.