Beef, Prune & Butternut Tagine

A really yummy and comforting taginerecipe from Jamie Oliver. The combination of all the flavours with the tender meat was so moreish.

Serves 4:
✔️700g stewing beef
✔️1 onion, finely chopped 
✔️small bunch of coriander 
✔️1 x 400g tin of chickpeas
✔️1 x 400g tin chopped tomatoes
✔️800ml veg stock 
✔️1 small stock, deseeded and cut into 5cm chunks 
✔️100g prunes, stoned and roughly torn
✔️2 tbsp flaked almonds, toasted 

For the spice rub:
✔️sea salt and freshly ground pepper
✔️1 tbsp ras el hanout spice mix
✔️1 tbsp ground cumin 
✔️1 tbsp ground cinnamon
✔️1 tbsp ground ginger
✔️1 tbsp sweet paprika 

Mix all the spice rub ingredients together in a large bowl. Add the beef and massage it with the spice rub, then cover with clingfilm and put into the fridge for a couple of hours, ideally overnight.

When you’re ready to cook, heat a generous lug of Olive Oil in a tagine or casserole type pan and fry the meat over a medium heat for five minutes. Do this in batches if necessary and more oil where required. Add your chopped onion and coriander stalks and fry for another five minutes. Tip in the chickpeas and tomatoes, then pour in 400 mL of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to simmer for 1 1/2 hours.

At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. 

Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off and season with salt and pepper to taste then scatter the coriander leaves over with the toasted almonds. Take straight to the table and serve with fluffy couscous.

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