I’m not going to advertise this as any kind of ‘authentic’ tagine recipe (although I’m not sure what that might even be), nor is it cooked in a proper tagine pot (although it could be for anyone who has one). I’ve never even been to North Africa. It’s just my interpretation of a beef tagine that I cook fairly regularly in the slow cooker and it tastes good, which is what’s important. The slow cooker has the same effect as a tagine pot, cooking the meat slowly so that it’s nice and tender.
I don’t tend to add dried fruit to tagines because Owen has a weird thing about dried fruit in savoury food, but you could easily chuck some in to this recipe. Perhaps some dried apricots or figs or whatever you fancy.
- 60g dried chickpeas
- A level tablespoonful of caraway seeds
- A level tablespoonful of cumin seeds
- A level tablespoonful of coriander seeds
- A teaspoon of ground coriander
- A teaspoon of ground cumin
- A teaspoon of ground ginger
- A teaspoon of ground cinnamon
- A teaspoon of paprika (not smoked)
- 500g beef stewing steak, cut into chunks
- A handful of flaked almonds
- An onion, sliced into half moons
- 1 or 2 red peppers, chopped into small chunks or strips
- 2 cloves of garlic, crushed
- Half a teaspoon of chilli flakes or a red chilli, deseeded and finely chopped
- A tablespoon of cornflour
- A tin of chopped tomatoes
- Half a large preserved lemon
- A tablespoon of honey
- A beef stock cube
Soak the chickpeas overnight or for at least 8 hours in plenty of water with a bit of bicarbonate of soda added to it.
Into a large, deep, dry frying pan, add the caraway, cumin and coriander seeds and toast on a medium heat until they start to become aromatic but without burning them. Add the seeds from the pan into a pestle and mortar and bash until they’re powdery and fragrant. Add the bashed seeds along with the ground coriander, cumin, ginger, cinnamon and paprika to a bowl with the beef chunks and rub with clean hands to coat the meat. Set this aside for a moment.
Add the flaked almonds to the dry pan and toast them on a medium heat until they start to colour, but again, don’t let them burn. When they’re nicely toasted, add them to the pestle and mortar and bash them gently to break them up a bit. Set aside.
Brown the spice rub-covered meat in batches in the dry pan and remove with a slotted spoon into a bowl.
Add a small glug of oil to the pan and fry the onion and peppers on a medium heat until the onion turns translucent. Add the garlic and chilli and fry for a couple of minutes more.
Add the cornflour and stir in until it’s coated in oil.
Add the tinned tomatoes (whizzing them first in a food processor if you like), then refill the tin a third full with water and swill around to get the remainder of the tomato-y goodness. Add this water to the pan as well.
Remove the flesh from the preserved lemon with a spoon and discard. Finely chop the remaining lemon peel and add to the pan.
Add the honey and crumble in the beef stock cube, and drain and add the chickpeas. Add the browned meat along with any juices.
Stir everything together before putting into the slow cooker and cooking on low for 6-8 hours. Serve with cous cous, and maybe sprinkle some more toasted almonds on top to finish.