Recipe courtesy of Sally Bee and LoSalt
Beef tagine with cranberries
This Moroccan-style tagine is a warming winter dish - the best type to come home to in the colder months. Try it with some couscous and sultanas
Ingredients
- 1tbsp Oil
- 1 x 400g pack of Onion chopped
- 1 Diced braising steak
- 1 Cinnamon stick
- 1tsp Ground coriander
- ½tsp Mixed spice
- 1 clove of garlic chopped
- 400g can of chickpeas drained
- 400g Chopped Tomatoes
- 75g Dried cranberries
- 1 Preserved lemon chopped
- 1 Butternut squash peeled and diced
- ½tsp LoSalt
- 1 x 28g pack of fresh coriander chopped
Method
Step 1
Preheat the oven to 180oC, gas mark 4.
Step 2
Heat the oil and fry the onion and steak for 4-5 minutes to brown. Add the spices and garlic and cook for 1 minute.
Step 3
Stir in the chick peas, tomatoes, cranberries, 200ml water and lemon and bring to the boil.
Step 4
Stir in the squash and transfer to a casserole dish. Cover with a tight fitting lid and cook for 2 hours until the meat is tender, checking every 40 minutes or so and adding a splash of water if it starts to look dry. Remove the cinnamon stick. Stir in the LoSalt and coriander and serve with couscous.
