A slowly simmered tagine is ideal for this time of yr, sizzling, spicy and just a little candy. This model is a whole meal in itself, with loads of protein from the meat, complicated carbs from the chickpeas and a very good hit of B nutritional vitamins and zinc.
Timings
Prep time: 10 minutes
Prepare dinner time: 2 hours quarter-hour
Serves
4
Energy per serving
487
Components
- 2 tbsp olive oil
- 1 purple onion, finely sliced
- 600g lean stewing beef, cubed
- ½ tsp black pepper
- 1 tsp floor cumin
- 1 tsp floor ginger
- 2 tsp paprika
- ½ tsp cayenne pepper
- 1 cinnamon stick
- 2 tbsp tomato purée
- 25g coriander, roughly chopped
- 1 x 400g tin chickpeas, drained and rinsed
- 75g dried apricots, lower in half
Methodology
- Place the oil in a big, heavy saucepan or casserole on a low-medium warmth.
- Sauté the onion very gently for five minutes or so, till mushy, then take away to a plate.
- Add the meat to the pan and switch up the warmth. Fry off on all sides to a golden brown; at this stage, drain off any extra oil.
- Now add the spices and stir effectively.
- Add again within the softened onions with the tomato purée, half the coriander and 400ml water, and stir totally.
- Carry up the warmth to almost boiling, then flip down very low, cowl loosely with a lid or foil, and simmer for 1 hour and half-hour, stirring sometimes.
- After this time the meat must be getting good and tender. Style and add salt as required.
- Take away the cinnamon stick, add the chickpeas and apricots, and simmer for an extra half-hour. Add extra water if it’s trying too thick; you desire a good thick sauce remaining on the finish.
- Serve with the remainder of the coriander sprinkled excessive.