Tagines are so easy, you chop everything up, pop it in oven and forget about it for a few hours. The secret to making a good tagine is time and sultanas. My tagine was full of :
- 1 can of green lentils
- 1 aubergine
- 1 carrot
- 1 diced red onion
- 2 whole garlic cloves
- 1 red chilli left whole with a slit in it
- Big handful of sultanas
- Chopped fresh mint and flat leaf parsley
- 1 small potato
- Beef strips
- Shake of cinnamon & nutmeg
- Seasoning
Always put your tagine into the oven whilst it’s cold so the pot doesn’t crack. I cooked the tagine on a low heat for 3 hours. I gave it a good mix every hour or so. The tagine is ready when all the ingredients have reduced down into a sweet stew and the meat is all tender and lovely.
Sprinkle with chopped parsley and pomegranate seeds to finish. NOM! Best served with tabouleh.
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