Serves 4-6
Soaking: 3 hours (for the salad)
Preparation: 10 min
Cooking: 1½ hours
STEW
50 g butter
1 kg beef or lamb
2 onions, chopped
3 garlic cloves, finely chopped
5 cm fresh ginger, grated
2 cinnamon sticks
5 ml (2 t) ras-el-hanout (see tip)
7,5 ml (1½ t) salt
5 ml (1 t) black pepper
2 ml (½ t) turmeric
5 ml (1 t) ground cinnamon
45 ml (3 T) honey
750 ml (3 c) beef stock
150 g dates, pitted
extra salt and pepper (optional)
10 ml (2 t) chopped fresh parsley
BULGUR SALAD
140 g bulgur wheat, soaked in cold water for 3 hours
1 red onion, finely chopped
2 tomatoes, seeds removed, finely diced
handful of fresh parsley, roughly chopped
small handful of fresh mint, roughly chopped
handful of fresh coriander, roughly chopped
juice of 1 lemon
20 ml (4 t) extra-virgin olive oil
salt and pepper
1 Beef tagine: Heat a large saucepan until hot, add the butter and the meat and fry for 3 minutes on each side or until golden brown (you may have to do this in batches). Remove the meat from the saucepan and set aside on a plate.
2 Add the onions, garlic and fresh ginger to the saucepan and fry until softened. Stir in the spices and seasoning and cook for one minute, then return the meat to the saucepan and stir until the meat is coated in the spices.
3 Add the honey and stock and bring to the boil. Reduce to a simmer and cover with a lid. Cook for 1 hour.
4 Add the dates and stir well. Continue to cook, uncovered, for another 30 minutes or until the beef is tender and the sauce has thickened. Add extra salt and pepper if you like and stir in the parsley.
5 Bulgur salad: Drain the bulgur wheat and transfer to a large serving bowl. Add the rest of the ingredients and stir until well combined.
6 Serve with the stew.
Tip: To make ras-el-hanout, mix 5 ml (1 t) each black peppercorns, ground ginger, cumin seeds, coriander seeds and ground cinnamon. Add 1 ml (¼ t) each nutmeg, cardamom seeds, paprika, turmeric, salt and ground allspice. Add 4 whole cloves. Grind everything with a mortar and pestle until it forms a powder.
