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Beef tagine with cranberries

  • Serves 4

This Moroccan-style tagine is a warming winter dish - the best type to come home to in the colder months. Try it with some couscous and sultanas

Beef tagine

Recipe courtesy of Sally Bee and LoSalt

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Method

  • Step 1

    Preheat the oven to 180oC, gas mark 4.

  • Step 2

    Heat the oil and fry the onion and steak for 4-5 minutes to brown. Add the spices and garlic and cook for 1 minute.

  • Step 3

    Stir in the chick peas, tomatoes, cranberries, 200ml water and lemon and bring to the boil.

  • Step 4

    Stir in the squash and transfer to a casserole dish. Cover with a tight fitting lid and cook for 2 hours until the meat is tender, checking every 40 minutes or so and adding a splash of water if it starts to look dry. Remove the cinnamon stick.  Stir in the LoSalt and coriander and serve with couscous.

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