This beef tagine is best eaten a day or two after it has been made, giving plenty of time for the flavours to develop. If you plan on using a slow cooker sear the beef first and cook on low for 6 - 8 hours, or simmer the dish on the hob for 3 hours if you’re lucky enough to have a traditional tagine pot.
Pair with a glass of our Châteauneuf du Pape for the perfect match.
- Tip the beef into a large bowl and mix through the dry spices. Cover with cling film, then leave to marinate in the fridge for a couple of hours, or overnight.
- Preheat the oven to 150°C/130°C/gas mark 2.
- Place a casserole dish over a medium heat and lightly fry the onion in the oil for 5 minutes, then add the garlic and cook for a further 5 minutes, until soft and beginning to colour.
- Remove the casserole from the heat and layer the spiced beef on top. Add the ginger, tomatoes and purée, then pour over the stock to cover.
- Cover with a lid and cook in the oven for 90 minutes. After this time, stir through the chopped dates, herbs and seasoning and return to the oven for a further 90 minutes.
- Once cooked, leave to cool a little before transferring to the fridge to cool completely. Reheat when required in a large sauce pan, stirring through the lemon zest and juice, honey and a little water to loosen if required. Alternatively, add the lemon and honey straight to the dish if serving straight away.
- Garnish with more chopped herbs and scatter with the toasted almonds. Serve with couscous, bread or rice on the side.