Saturday, 13 April 2013

Recipe - Beef and Green Olive Tagine

WE HAVE A NEW HOUSEMATE. He sort of fills the same 'niche' that the previous one did, in that he's employed and gay, but that's where the similarities end. Oh, he sings and is talented at music too! I was going to make a tagine on the night he moved in because I forgot that was happening. When I re-remembered, it seemed more appropriate to have pizza and beer. I got round to making my tagine the next day but unfortunately my favourite Sainsbury's of Whitechapel was out of lamb so I did it with beef instead. It fed me for days and also (once) a sweet American.

Beef and olive tagine
1 large onion, finely sliced
6 cloves garlic, finely sliced
900g braising beef, cubed
1 tbsp each: paprika, cumin, ground ginger, ground coriander, ground turmeric
2 cloves
2 bay leaves
1 tbsp honey
Juice of half a lemon
2 tbsp chopped preserved green olives plus 1 tbsp juice
1 tbsp tomato puree
Fresh coriander stalks
Fresh parsley stalks
400ml water
1 potato, chopped into large chunks, lightly sprinkled with salt

Fry the onion slowly over a medium heat until almost browned.
Add the garlic and cook for a further five minutes.
Turn the heat up, add the beef and spices and stir well to coat everything.
Cook until beef browned all over.
Add the rest of the ingredients except the potato.
Bring to a simmer and simmer on a low heat for 2 hours.
Add the potato, simmer for a further 20 - 30 mins and remove from heat.
Add lemon juice and salt at the end to taste.

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