BEEF TAGINE WITH OLIVES AND CAULIFLOWER
Serves six
- 1 kg EMH beef cubes
- cold-pressed olive oil
- 3 onions
- 4 garlic cloves
- a thumb-sized piece of ginger
- 1 large tomato
- 1 tin (400 g) chickpeas
- 400 g cauliflower
- 2 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 2 tsp Ras el Hanout spice blend
- 1 tbsp harissa paste
- 1 tbsp honey
- a large handful of green and black olives
- flat-leaf parsley
Peel the onion and garlic. Finely chop the garlic and slice the onion. Grate the tomato on a coarse grater and the ginger on a fine grater. Heat oil in a pan and brown the beef cubes, then transfer to a casserole dish. Add the onion, garlic, ginger, cinnamon, paprika, cumin, Ras el Hanout spice blend and harissa to the pan. Stir and heat through, then add to the casserole. Next add the tomato, olives and chickpeas with their liquid. Stir, cover with a lid, place in a preheated 180-degree oven and cook for 1-1.5 hours or until the meat is tender. Then add the cauliflower broken into small florets, adding a little water or stock if needed. Return the pot to the oven for another 15-20 minutes. The cauliflower should be cooked through but not mushy! Remove from the oven, drizzle over 1 tbsp honey and gently stir through. Chop parsley, scatter over the dish and serve! Lightly toasted flatbread makes a great accompaniment.
