Beef tajine – slow-cooked beef stew in tajine

Beef tajine

INGREDIENTS:
400 g beef meat
1 onion
2-3 garlic cloves
2-3 tablespoons olive oil
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon smoked paprika
½ teaspoon hot paprika
½ teaspoon black pepper
½ teaspoon salt
a pinch of saffron
3 dried apricots
3 date palms
a handful of raisins
400 g peeled canned tomatoes
1 tablespoon tomato puree
1 teaspoon honey
500 ml beef broth
a handful of almond slices or crushed almonds

PREPARATION:
Rinse the meat, dry it and cut it into pieces. Mix the coriander, cumin, turmeric, ginger, smoked paprika, hot paprika, black pepper and salt in a bowl. Mix them with the meat and stir so that they can cover it from all sides. Peel and cut the onion and garlic and put them into a tajine together with the olive oil. A tajine is a type of an earthenware pot.

Beef tajine

If you don’t have a tajine use another pot with a lid.
Fry the onion and garlic until they get soft and add the meat with the spices. Cook until the meat browns. Then add the tomatoes, tomato puree, honey, saffron and dried fruits (cut into pieces). Keep on cooking and add the beef broth and the almonds when the liquid evaporates. Cover with the lid, lower the heat and cook like this over low heat for at least an hour while stirring from time to time. If the liquid evaporates completely add some hot water.
Before serving sprinkle the dish with fresh coriander.
I served it with Moroccan bread called batbouts. Click HERE to read their recipe.