Spice up the taste with harissa paste
Beef, chickpea & apricot tagine
Moroccan tagines are generally mild and sweetly spiced, making them a great way to introduce children to spices. In this version you can add a little harissa paste at the end to spice things up. If serving to young children, leave out the harissa and pass it around separately to let the adults add it to taste.
- 800g braising beef (shin, skirt, chuck are all good cuts for braising)
- 2 tbsp olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tins chickpeas, drained and rinsed
- 125g dried apricots, cut in half
- 1 Kallo Beef Stock cube, dissolved in 500ml boiling water
- 1-2 tbsp harissa paste (optional, to taste)
- Salt and freshly ground black pepper
- Generous handful coriander leaf, chopped
- Couscous to serve
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How to make
- Preheat the oven to 180°C/160°C fan oven/gas mark 4
- Heat the oil in a flameproof casserole dish set over a high heat and fry the beef quickly to sear all over. Do this in batches to avoid overcrowding the pan, transferring the browned meat to a plate as you go.
- Reduce the heat to medium-low and toss in the carrots, onions and garlic along with the cumin, cinnamon and ginger and stir fry for a couple of minutes.
- Return the beef and any juices to the pan along with the chickpeas and apricots, stirring thoroughly to mix. Pour in the stock and season with a little salt and pepper. Bring up to a steady simmer and cover with a tight fitting lid. Transfer to the oven to cook for around 1 ½ hours or until the beef is very tender.
- Once the tagine is cooked, either serve it as it is or stir through some harissa paste to spice it up a little. Serve with plenty of couscous and scatter over a little chopped coriander.