Beef, Raisin and Almond Tagine

Main

Cook Time: 1 hours 30 minutes Difficulty: Easy Servings: 4 Source:

Ingredients

1 tablespoon olive oil

625 gram beef chuck steak chopped coarsely

1 brown onion (150g) chopped coarsely

2 clove garlic crushed

2 teaspoon ras el hanout

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 dried bay leaf

1 cup (250ml) beef stock

1/4 cup (35g) coarsely chopped raisins

1/4 cup (40g) blanched almonds roasted

Description

Take your stew to the next level with this slow-cooked beef tagine.

Directions

Heat oil in tagine or large frying pan; cook beef, in batches, until browned. Remove from tagine.

Cook onion in same tagine, stirring, until softened.

Add garlic, spices and bay leaf; cook, stirring, until fragrant.

Return beef to pan with stock; bring to the boil.

Reduce heat; simmer, covered, 1 hour.

Add raisins; simmer, uncovered, about 15 minutes or until beef is tender and tagine thickens.

Stir in nuts, season to taste; accompany with lemon wedges.