I love the subtle saffron and coriander spices cooked in this tasty beef tagine.
The generous garnish of fresh pomegranates provides beautiful colour to a great yom tov meal.
Preparation time: 25 mins
Cooking time: 2 hour 30 minutes –
- Heat the olive oil in a large frying pan.
- Season the beef with salt and pepper. Fry in batches for about five minutes, or until golden-brown all over. Set aside.
- Turn down the heat and fry the onions, garlic and ginger for five minutes. Stir in the flour and cook for one minute.
- In a small pan, dry fry the spices for two minutes. Remove and transfer to a pestle and mortar. Crush the spices and then add to the tagine.
- Pour in the saffron and stock and add the cinnamon sticks. Bring to the boil, cover with a lid and simmer for two hours.
- Add the lemon and simmer for a final 15 minutes.
- To serve the stylish way: Garnish with sprigs of fresh parsley and a generous sprinkling of pomegranate seeds. Serve with couscous or basmati rice.
- 4 tablespoons olive oil
- 3kg cubed chuck beef
- 4 large onions – peeled and sliced
- 8 garlic cloves – peeled and roughly chopped
- 2cm fresh ginger – peeled and finely chopped
- 2 tablespoons plain flour
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- Large pinch of saffron – soaked in 2 tablespoons boiling water
- 750ml beef or vegetable stock
- 2 cinnamon sticks
- 2 lemons – sliced
- Garnish: 3 tablespoons fresh parsley, seeds of
2 fresh pomegranates, Salt and freshly ground black pepper