Thursday, 22 March 2012

Moroccan Beef and Eggplant Tagine

Being just Deacon and myself here now, we often get invited to my mums house (or occasionally my brothers) for dinner. Which works out well because its one less meal I have to cook and I enjoy the company.

Yesterday while mum and I were out op shopping, she decided that she was going to make a Moroccan dish for dinner. My mum is currently Moroccan mad. I'm not complaining because so far everything I have eaten has been delicious.
So this Moroccan tagine was cooked by my mum. Who incidentally also now has her own blog, you can go and check it out here
If you don't have a tagine then you can use a normal heavy based pot.

1kg chuck steak or blade steak
1 1/2 onions - finely chopped
4 cloves garlic - finely chopped
2 tbl spoons olive oil
1/2 tsp harissa or cayenne pepper
2 tsp cumin
2 tsp tumeric
2 tsp paprika
2 tsp ground ginger
1/4 tsp freshly ground black pepper
3 ripe tomatoes - finely diced
1 egg plant - diced
1/4 pumpkin - cut into 3cm cubes
1 1/2 preserved lemons
2 tsp honey
1 tbl spoon coriander - roughly chopped
2 tbl spoons flat leaf parsley - roughly chopped

1. Cut beef into 2.5cm pieces. Place the tagine over a medium high heat. Place the beef into the tagine. Add the onion, garlic, oil, harissa/cayenne pepper, cumin, tumeric, paprika, ground ginger, the black pepper and season with salt. Toss the meat with the marinade until well coated and meat has browned.

2. Add the tomato, eggplant and pumpkin into the beef. Rinse the preserved lemons, removing the pulp and membranes. Chop the rind into chunks and add to the beef, along with the honey, coriander and 1 tbl spoon of the parsley. Stir well. Cover and cook over a low heat for 3 1/2 hours. Check on the dish occasionally and if it starts to look a little dry then add some water.

3. When the meat is cooked through and tender, remove the lid. Scatter with remaining parsley.

4. Serve with cous cous, green beans and spiced carrots.

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