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 time25 mins 

Cooking time: 2 hour 30 minutes –  

Serves: 6-8

Method

  1. Heat the olive oil in a large frying pan.
  2. Season the beef with salt and pepper. Fry in batches for about five   minutes, or until golden-brown all over. Set aside.
  3. Turn down the heat and fry the onions, garlic and ginger for five minutes. Stir in the flour and cook for one minute.
  4. 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.
  5. Pour in the saffron and stock and add the cinnamon sticks. Bring to the boil, cover with a lid and simmer for two hours.
  6. Add the lemon and simmer for a final 15 minutes.
  7. To serve the stylish way: Garnish with sprigs of fresh parsley and a generous sprinkling of pomegranate seeds. Serve with couscous or basmati rice.

Ingredients

  • 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