Serves 8. Takes 30mins to prep, 3 hrs to cook
|Beef cut in 3 cm chunks, sinew trimmed||2||Kg|
|Onions, diced, 1 cm chunks||2|
|Chickpeas, drained, thoroughly rinsed||800||G|
|Orange, zest and juice||2|
|Orange, zest and juice||1|
|Fresh coriander, chopped||1||Handful|
- Heat your largest frying pan and seer beef in batches until brown (the batch should just about cover the base of the pan to allow for equal browning, turn to brown all sides). After each batch deglaze the pan with orange juice, pour the deglazed liquid into your largest saucepan to keep.
- Add each batch of seared beef into the saucepan with the deglazed liquid.
- When all the beef has been browned add the rest of the ingredients for the tagine into the saucepan (not the couscous!).
- Stir the pot, if the beef is not covered with the liquid top up with orange juice.
- Bring to the boil then turn down to simmer, cover and cook for 2 – 2 1/2 hrs until the beef is very tender.
To make the couscous (be aware it goes cold quickly!)
- 10 minutes before serving.
- Boil 500ml water, put in a vegetable stock cube, juice of one orange and one tsp olive oil, season. Take off heat when boiling, add couscous. Leave for 2 minutes off heat. Then melt in 2 tbsp butter. Cook for 3 further mins stirring continuously with a fork until done.
- Meanwhile, brown a handful of flaked almonds in a hot dry frying pan and leave to cool.
- To finish add raisins, zest, flaked almonds and fresh coriander
To serve spoon couscous into a ramekin and push down to mould it into shape. Put tagine into the bowl and empty ramekin on top.