Ingredients
1 kg (2 lbs) well trimmed shoulder/chuck beef or shoulder of lamb, cubed
1 tablesp. ground ginger
1 teasp. ground black pepper
1 teasp. ground cinnamon
1 tablesp. turmeric
1 1/2 tablesp. paprika
1/2 teasp. chilli powder
1-2 tablesp. olive oil
2 large onions, diced
3 cloves garlic, chopped
100g (4 oz) dried apricots, chopped
50g (2 oz) sultanas or raisins
250ml (1/2 pt) tomato juice
125ml (1/4 pt) beef or lamb stock
1 tablsp. honey
Juice of 1⁄2 lemon
Salt to taste
Topping
1-2 tablesp. fresh coriander, chopped
Grated rind of 1 lemon
50g (2 oz) almonds, chopped
Salt and black pepper
I do this in my Tagine on the hob. If you are doing this in the oven, set to Gas Mark 4, 180ºC (350ºF).
1] Place the meat in a large bowl. Mix the spices together and coat the meat with the spices. Let it marinade for as long as you like, overnight would be fine.
2] Heat some oil in your Tagine and brown the onions well.
3] Brown the meat in the remaining hot oil (do this in batches).
4] Add all remaining ingredients. Stir well, bring to the boil. Reduce the heat as low as you can on the hob for approx. 11⁄2 hours or until the meat is very tender.
Sprinkle on the topping and serve with rice or cous cous.
