The word “tagine” refers both to the earthenware dish with a cone-shaped lid AND the stew that is made within it. You don’t need this dish to make the stew – a heavy-bottomed pot with a good lid will do the trick, producing an aromatic beef stew with a contrast of sweet and savoury flavours within it.
1. Drop the saffron threads into a glass with a few tablespoons of hot water and set aside.
2. Heat a large, heavy-bottomed skillet (with a lid) over high heat and add the oil. Add the beef, enough to cover the bottom of the pan in a single layer without crowding (sear in batches, if it all doesn’t fit) and brown on all sides, about 4 minutes. Remove to a plate and reduce the heat to medium.
3. Add the onion and carrot and sauté until the onions turn translucent, about 5 minutes. Add the paprika, turmeric, cumin, ginger, and cinnamon and sauté one minute, to warm up the spices. Add the diced tomato, stock and saffron water and bring to a simmer. Add back the beef, cover and simmer over medium-low heat for 90 minutes to 2 hours, until the beef yields easily when pierced with a fork. During the last 15 minutes, ad the raisins and dates. Season to taste.
4. Serve the tagine topped with sliced almonds and coriander leaves, over minted lemon couscous and lemon on the side.
Minted Lemon Couscous:
1. Place the couscous in a large, heatproof bowl and grate the lemon zest over it. Pour the boiling water over the couscous, stir and cover the bowl with plastic wrap until it cools to room temperature.
2. Use a fork to fluff up the couscous, re-warming if needed, to serve (microwave is easiest). Toss the couscous with the green ions and mint and season to taste right before serving.
Servings 0