• Olive Oil
• 1 Onion, chopped
• Bunch of fresh Coriander
• 1 tin of Chickpeas, drained
• 1 tin of Tomatoes
• 800ml vegetable/chicken stock
• Turmeric
• 2 tablespoons flaked Almonds, toasted
For the spice rub
• Sea Salt and freshly ground Black Pepper
• Ground Cumin (dry roast whole seeds and grind)
• Ground Cinnamon (or a whole piece)
• Ground Ginger
• Sweet Paprika
• Ground Coriander seeds
1] Mix all the spice rub ingredients together in a bowl. Add the Beef and massage it with the spice rub. Cover with cling film and put into the fridge for a couple of hours. Ideally overnight.
2] Heat a lug of olive oil in a tagine or casserole– type pan and fry the meat over a medium heat for 5 minutes.
3] Add the Onions and fry for another 5 minutes.
4] Tip in the Chickpeas, Coriander, Turmeric and Tomatoes, then pour in 400ml of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½hours.
5] Add the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.
Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt. Scatter the coriander leaves over the tagine along with the toasted almonds.
I forgot to get some Chickpeas in, so I used diced Potatoes.
Roasted off a Red Pepper over a naked flame, removed the blackened skin, deseeded it and mixed it into the Couscous which was made with Chicken Stock.
