BEEF TAGINE

SERVES 8–12

800 g (1 lb 12 oz) beef fillet, cut into 2 cm (¾ inch) dice

extra virgin olive oil

1 red onion, cut into 6 pieces

2 carrots, cut into 4 cm (1½ inch) long pieces

1 sweet potato, peeled and cut into 4 cm (1½ inch) pieces

12 green beans

60 g (2¼ oz) whole blanched almonds

sea salt

2 tablespoons honey

juice of 1 lemon

8 fresh dates, pitted

70 g (2½ oz) black olives, pitted

¼ preserved lemon, pith removed and zest finely chopped

2 tablespoons coriander (cilantro) leaves

2 tablespoons flat-leaf (Italian) parsley leaves

steamed couscous, to serve

CHERMOULA

1 red onion, roughly chopped

4 garlic cloves, roughly chopped

1 bunch coriander (cilantro), roughly chopped

1 bunch flat-leaf (Italian) parsley, roughly chopped

1 heaped teaspoon sea salt

1 tablespoon ground cumin

1 tablespoon ground coriander

1½ tablespoons ground chilli powder

1 tablespoon ground turmeric

2 teaspoons sweet paprika

1½ tablespoons ras el hanout (North African spice mix)

185 ml (6 fl oz/¾ cup) extra virgin olive oil

juice of 1 lemon

For the chermoula, place all the ingredients in a food processor, except the oil and lemon juice. Process for 20 seconds, then slowly pour in the oil to form a thick paste. Stir through the lemon juice. Set aside 1 cup for the tagine.

Combine 2 tablespoons of the chermoula with the beef and set aside to marinate for 1 hour.

In a tagine or a large saucepan with a tight-fitting lid, heat a little oil and the rest of the reserved chermoula over medium heat. Add the onion, carrot, sweet potato, beans, almonds and a little salt and sauté for 2 minutes. Add enough water to half cover the vegetables, then add the honey and lemon juice and cover. Reduce the heat to a very gentle simmer and cook for about 30 minutes. Remove the lid and turn the ingredients carefully. Add the dates and olives. Cover the pan again and cook for a further 30 minutes or until the vegetables are tender.

Heat a frying pan over high heat until hot and add a little oil. When smoking, add the beef and quickly sauté to colour and seal on all sides.

Spoon the beef into the tagine and mix well. You can serve the dish in the tagine or saucepan, spooned onto a large platter or divide among plates. Just before serving, sprinkle with the preserved lemon zest and the herbs. Serve with couscous.

NOTES: This is a luxurious version of a tagine. Normally you braise a cheaper braising cut of meat until tender. You can do that but you’ll need to add more water and cook for about 2 hours. The quantities given for the chermoula make 2 cups. Store the leftovers in the fridge for a week or two. Spread over fish and sear in a frying pan for a great blackened and tasty meal. For quick preserved lemons, boil whole lemons in very salty water (saltier than seawater) for 20 minutes. Remove and when cool, quarter the lemons, discard the pulp and pith and chop the zest. Store the zest in a jar, covered with a layer of oil.