Jamie's Moroccan Beef Tagine

Marinate 600g of stewing beef with salt, pepper, 1 tsp heaped Ras El Hanout, 1 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1 tsp sweet paprika for a couple of hours or overnight.

Fry the marinated beef in some olive oil until it has a bit of color.

Add 1 chopped onion and 1 tin of chickpeas to the beef.

Add 1 tin of chopped tomatoes and cover with a lid.

Cook the beef for about 2 and a half to 3 hours, until it's more than half cooked.

After about an hour and a half of cooking, add some squash to the tagine.

Tear a couple of prunes into bits and add them to the dish.

Check if the beef is cooked by pinching it; it should flake easily.

Plate the tagine and serve it with lightly seasoned cous cous.

Optionally, crumble some toasted almonds over the dish.

Equipment Needed

Allergens