Beef Tagine with Kumera and Ras el hanout
With beatifully rounded flavours of kumera and fresh peas matched with the warmth of of ginger and the tang of preserved lemons and the spice of ras el hanout this hearty tagine is a family favourite.
Ingredients:
2tbsp ghee or mix of 1tbsp EV olive oil & 1tbsp butter
40g fresh ginger peeled and finely grated
1 onion finely chopped
1kg lean beef, cubed
1-2 tsp ras el hanout
2 medium kumera (sweet potato),cubed (or substitute with pumpkin)
Sea salt and fresh ground black pepper
300g peas (preferably fresh)
2-3 tomatoes skinned de-seeded and chopped
1 preserved lemon finely chopped
Small bunch coriander
Method:
Heat the ghee in a tagine or heavy based casserole dish.
Stir in ginger and onion and sauté until soft.
Toss in the beef and sear on both sides, then stir in ras el hanout.
Pour in enough water just to cover meat mixture and bring to boil.
Reduce the heat, cover with lid and cook gently for 40mins.
Add the kumera to the tagine, season with salt and pepper to taste, cover with lid and cook gently for a further 20 mins, until the meat is tender.
Toss in peas and tomatoe and cover with lid for another 5-10 mins.
Sprinkle with preserved lemon and coriander over the top to serve.
Drizzle with plain yoghurt if desired.
Serve with cous cous or chunks of crusty bread or mashed potato.
Serves 4
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Greg Malouf Ras El Hanout 55g
Greg Malouf Preserved Lemons 260g
