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.