right we’re gonna hit the tajines
so what we’ve done here is we got beef
cheap cuts of stewing beef right so to
about 600 grams of stewing beef I’ve
marinated that for a couple of hours or
overnight with salt pepper just a good
pinch a teaspoon heaped of the wrath our
hanuta which is the garam masala a level
teaspoon of cumin a level teaspoon of
cinnamon a slightly heat teaspoon of
ground ginger and a teaspoon of paprika
sweet paprika and what we do is we fry
off the meat in some olive oil once you
got that color going on add one chopped
onion and a tin of chickpeas then I add
a regular tin of chopped tomatoes okay
lid goes on top now beef we’ll need
about two and a half three hours to cook
so at this stage this has had about an
hour and a half cooking it’s more than
half cooked there’s good flavor already
but I’m gonna take this opportunity to
add to it so I want to add some squash
that’s definitely in season at the
moment there’s a fair bit of it around
if I put this in at the very beginning
it’s just going to go to a complete mush
which isn’t the end of the world to be
honest you get good flavor
but it’s quite nice to have it soft and
lovely but also hold in shape and then
I’m gonna gesture some lovely prunes now
I’m just gonna tear it up into bits just
a couple of prunes you’d be amazed what
a difference that makes the beef you can
see how it’s almost like just sort of
side of relief and kind of cooked down
and it’s all cooked into itself really
really nice that is you know you’re
gonna get a richness from those prunes
that are going to really rock with the
beef and obviously you can tell when the
beef or any meat is cooked coz look you
want to peach it and you want it to
flake like that if it ain’t doing that
carry on cooking it let’s plate it up
I’ve done I want to plate this up dead
simple okay all I’m doing is serving
this with simple lightly seasoned
couscous I kind of feel as if I’ve put
enough love and care into the actual
tajines
look at that beautiful little dish you
could put a few crumbled almonds over it
so there’s the beautiful beef tagine
I’m really
out of that
you
so what we’ve done here is we got beef
cheap cuts of stewing beef right so to
about 600 grams of stewing beef I’ve
marinated that for a couple of hours or
overnight with salt pepper just a good
pinch a teaspoon heaped of the wrath our
hanuta which is the garam masala a level
teaspoon of cumin a level teaspoon of
cinnamon a slightly heat teaspoon of
ground ginger and a teaspoon of paprika
sweet paprika and what we do is we fry
off the meat in some olive oil once you
got that color going on add one chopped
onion and a tin of chickpeas then I add
a regular tin of chopped tomatoes okay
lid goes on top now beef we’ll need
about two and a half three hours to cook
so at this stage this has had about an
hour and a half cooking it’s more than
half cooked there’s good flavor already
but I’m gonna take this opportunity to
add to it so I want to add some squash
that’s definitely in season at the
moment there’s a fair bit of it around
if I put this in at the very beginning
it’s just going to go to a complete mush
which isn’t the end of the world to be
honest you get good flavor
but it’s quite nice to have it soft and
lovely but also hold in shape and then
I’m gonna gesture some lovely prunes now
I’m just gonna tear it up into bits just
a couple of prunes you’d be amazed what
a difference that makes the beef you can
see how it’s almost like just sort of
side of relief and kind of cooked down
and it’s all cooked into itself really
really nice that is you know you’re
gonna get a richness from those prunes
that are going to really rock with the
beef and obviously you can tell when the
beef or any meat is cooked coz look you
want to peach it and you want it to
flake like that if it ain’t doing that
carry on cooking it let’s plate it up
I’ve done I want to plate this up dead
simple okay all I’m doing is serving
this with simple lightly seasoned
couscous I kind of feel as if I’ve put
enough love and care into the actual
tajines
look at that beautiful little dish you
could put a few crumbled almonds over it
so there’s the beautiful beef tagine
I’m really
out of that
you
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