Ingredients
- 2 tbsp Olive oil
- 700 grams Chuck steak, trimmed, cut into 3cm cubes
- 2 Medium brown onions, cut into wedges
- 2 Garlic cloves, crushed
- 2 tsp Moroccan seasoning
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- 10 cm strip Orange rind
- 2 tbsp Tomato paste
- 2 Beef stock
- 1 cup Pitted prunes
- 1 cup Green olives
- Parsley and couscous, to serve
- Heat the oil into a tagine and cook the steak brown for 5 minutes.
- Transfer them into a plate and heat the rest of the oil. Fry the onion, garlic, coriander, orange rind, cumin and seasoning.
- Cook for 1 minute and add tomato paste. Toss for another minute.
- Add the beef back into the tagine and pour stock and 1 cup of water to it.
- Bring it to a boil and simmer for 1 hour.
- Throw in the olives, prunes and again cook for 1 hour or until the steak is tender.
- Remove the orange rind and add parsley on top.
- Serve hot with couscous.
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