After my previous Morocco themed post got me reminiscing, I couldn’t resist cooking an authentic beef tagine complete with jewelled couscous and flatbread this evening. If you love deep spices with a mild heat this satisfying meal is for you. Here is the recipe…
Ingredients for the Tagine ( Serves 4)
Stewing beef (cut into chunks)
1 Onion, 1 handful of okra, 1 celery heart, 1 courgette, 3 garlic cloves (all chopped finely)
1tsp each of- Ras el hanout, cumin, turmeric, ginger, paprika, cayenne, allspice
1tbsp each of- fresh coriander, fresh parsley, tomato puree
Ingredients for the Couscous
1 small bag couscous
1tsp each of- cinnamon, cumin seeds, paprika, turmeric
Handful of raisins
1) Brown the beef and turn onto a plate. Put the onion, celery, okra and garlic in the deep pan and soften. Add spices and cook for 5 minutes.
2) Return the beef to the pan, cover with water and boil, then simmer and cook for 2 hours on a low heat.
3) Half an hour before serving, add the courgette. In a saucepan, place the couscous spices and add water.
4) Bring the spiced water to the boil and add couscous for 10 minutes then leave to stand.
5) Serve up when the meat falls apart and the sauce is thick. Serve with flatbread for a real Moroccan feast.