SLOW-COOKED MOROCCAN BEEF TAGINE

Serves: 2

Cooking time: 6 hours

This Moroccan Beef Tagine uses our specially crafted Ras el Hanout Seasoning will take you to the heart of a Moroccan Medina. Each bite is a harmonious blend of sweet and savoury notes, with a hint of warmth from the Moroccan spices.

This Slow-Cooked Moroccan Beef Tagine Recipe uses the Great Northern Spice Co Ras El Hanout Seasoning.

RAS EL HANOUT SEASONING

£4.50

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INGREDIENTS

• 2 tablespoons of Great Northern Spice Ras el Hanout Seasoning

• 300g diced beef

• 1 tablespoon olive oil

• 1 garlic clove or a teaspoon of garlic paste

• 1 tablespoon honey

• 1 brown onion, finely sliced

• 1 red bell pepper, finely sliced

• 1 carrot, peeled and cut into chunks

• 250ml beef stock

• 400g tin of chopped tomatoes

• 400g tin of chickpeas, drained

• Handful dried apricots, halved

• couscous, for serving

HOW TO COOK

1. On a medium heat, heat the oil in a large pan and add the onion and garlic. Cook for 5 mins to soften. Remove from the pan and put to the side.

2. In a bowl, mix the beef with our Ras el Hanout Seasoning, then add to the pan. Cook for a few minutes until the beef has browned all over.

3. Now add the beef and onion to the slow cooker, and add the chopped tomatoes, carrot, bell pepper, honey and stock. On a medium to low heat, simmer, covered, for up to 6 hours. Stir every half hour.

4. With 30 minutes to go, remove the lid and add the chickpeas and apricot halves. Check that your meat is soft to cut. If not, cook for a further 20 minutes or so to soften.

5. Serve with fragrant couscous, and enjoy!

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