25g cooking oil
600g cooked chickpeas
600g chopped tomatoes
60g dried apricot
1.5kg stewing beef
0.5 litre good quality beef stock
1 small bunch of fresh coriander to serve
Ingredients for spice rub:
25g cumin powder
25g cinnamon powder
25g ginger powder
25g sweet paprika powder
25g mild curry powder
20g chilli powder
35g sea salt
2g cracked black pepper
- Mix all the spice rub ingredients in a small bowl.
- Put the diced beef into a large bowl, massage it with the spice rub, then cover with cling film and place in the fridge for a couple of hours, preferably overnight.
- Dice your onion and garlic.
- Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and garlic and fry for a further 5 minutes.
- Drain and tip in the chickpeas, followed by the tomato.
- Pour in most of the beef stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1 ½ hours.
- When 1 ½ hours is up, add the raisins, dried apricot and remaining stock. Gently stir and continue cooking for another 1 – 1 ½ hours. Keep an eye on it, adding splashes of water, if needed.
- Remove lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off. Beef should be really tender and flaking apart, season to taste.
- Scatter the coriander leaves over the tagine. Serve with your favourite rice or couscous.
Of which sugars: 14g