Fruity Beef Tagine for the Tagine!

Ingredients

• 2 1/2 lbs lean beef, cut into 1-inch cubes
• 1-2 tablespoon good quality olive oil
• 1 lb onion, peeled and quartered
• 6-7 garlic cloves, minced
• 1 lb carrot, peeled and cut into quarters
• 10 ounces tinned plum tomatoes
• 4 ounces best quality dates, carefully pitted
• 4 ounces prunes, pitted carefully
• 2 tablespoons raisins
• 2-3 tablespoons good quality honey
• 1/2 pint water
• beef stock cube, Maggi
• 2 small cinnamon sticks
• 5-6 teaspoons ras el hanout spice mix
• 2 teaspoons fresh gound coriander seeds
• 1 inch piece gingerroot, minced or 1 teaspoon ground ginger
• salt & freshly ground black pepper
• 3 tablespoons chopped fresh coriander (to garnish)

Directions

1. 1

   Place onions in the tagine base with 1/2 tbsp olive oil and brown well over a high heat. Add the rest of the olive oil and the beef and cook until well browned and sealed all over. Add the garlic and cook for a further 30 seconds, before adding all the spices except the cinnamon sticks.

2. 2

   Make up the beef stock my mixing 1/2 pint of boiling water with 1 beef stock cube, honey and the cinnamon sticks - Maggi or Oxo work very well! Set aside.

3. 3

   Turn the heat down. Add the carrots, tomatoes, dates, prunes, raisins and stock, carefully mix together with wooden spoon and season to taste with salt and pepper.

4. 4

   Place lid over the tagine base and cook on a low heat for approx 4 1/2 hours. This may take a little longer or a little less cooking so check your tagine at around 3 hours of cooking to see how things are progressing.

5. 5

   The tagine will be ready when the beef is 'melting' and the sauce is thick and bursting with all the flavours.

6. 6

   Before serving, remove the cinnamon sticks and sprinkle the coriander over the top of the dish.

7. 7

   Serve the tagine in its base with fresh baked bread or steamed cous cous.