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
Recipe courtesy of Sally Bee and LoSalt
Ingredients
- Oil 1 tbsp
- Onion 1, chopped
- Diced braising steak 1 x 400g pack
- Cinnamon stick 1
- Ground coriander 1 tsp
- Mixed spice ½ tsp
- Garlic 1 clove, chopped
- Chickpeas 400g can, drained
- Can of chopped tomatoes 400g
- Dried cranberries 75g
- Preserved lemon 1, chopped
- Butternut squash 1, peeled and diced
- LoSalt ½ tsp
- Fresh coriander 1 x 28g pack, chopped
Method
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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.
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Step 3
Stir in the chick peas, tomatoes, cranberries, 200ml water and lemon and bring to the boil.
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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.