Beef and Apricot Tagine.

Beef and Apricot Tagine.

On a wet and cold night such as this, there's possibly nothing better than some hearty yet exotic stew. This tagine is deliciously sweet, spicy and aromatic, with subtle hints of smoke and heat. To make this recipe more authentic, you may want to use lamb shoulders instead of beef skirt. A winter warmer with a difference but simple to make and ingredients are readily available.

Serves 6.

Equipment:

Tagine pot or deep casserole dish.

Preparation:

In a large bowl, put in,

-1kg beef skirt, cut into 4cm chunks,

-1/2tsp ground cinnamon,

-1/2tsp turmeric powder,

-1/2tsp ground ginger,

-1/2tsp paprika,

-1/2tsp cayenne pepper (adjust according to your taste)

-2tsp harissa paste (adjust according to your taste)

-salt/pepper.

-1tbsp olive oil.

Mix well to combine.

Cover and refrigerate for at least 2 hours to overnight.

When ready.

In a tagine or casserole pan, fry

-1 sliced onion, with

-2 cloves chopped garlic,

-1tsp whole cumin seeds,

-2tbsp fresh coriander.

Cook, stirring until the onions have caramelised, add

-marinated beef,

-1/2tsp paprika,

-1/2tsp cayenne pepper (adjust according to your taste)

-1/2 ground cinnamon,

-1/2tsp ground ginger,

-1/2tsp turmeric powder,

-2tsp harissa paste,

-chopped chillies (optional).

-salt/pepper.

Cook, stirring to coat the beef in the spices, add

-3 tomatoes, quartered.

-500ml chicken stock,

-2tbsp chopped parsley.

Put the lid on and leave to simmer on gentle heat for 30 minutes, add

-150g dried apricots.

Stir.

Leave to simmer for 1hr-1:15hrs.

Stirring occasionally.

You may need to add more liquid.

The beef should be tender and flaking when done.

To taste:

-soy sauce.

-sea salt.