Tagine Lham bel Teffah wa Zbib

Beef Tagine with Apples and Raisins

This is a robust beef tagine that is served when apples are in season, the tartness of the fruit mellowed with the addition of raisins, spices and honey. For a really authentic flavour, choose a thick, thyme-flavoured honey if possible.

SERVES 6

2 tablespoons olive oil

40 g (1½ oz) butter

1 kg (2 lb 4 oz) beef chuck steak, trimmed and cut into 2.5 cm (1 in) cubes

1 brown onion, sliced

⅛ teaspoon ground saffron threads

½ teaspoon ground ginger

1 teaspoon ground cinnamon

4 coriander (cilantro) sprigs, tied in a bunch

125 g (5 oz/1 cup) raisins

3 tablespoons honey

3 tart apples, such as granny smiths

½ teaspoon ground cinnamon, extra

1 tablespoon sesame seeds, toasted

Place a heavy-based saucepan over high heat, add half the oil and half the butter and brown the beef in batches. Transfer to a dish when browned. Add the remaining oil as needed.

Reduce the heat to medium, add the onion and cook gently for 5 minutes, or until softened. Add the saffron, ginger and cinnamon and cook for 1 minute. Add 375 ml (13 fl oz/1½ cups) water, 1½ teaspoons salt and a generous grind of black pepper. Stir well and return the beef to the pan, along with the coriander sprigs. Cover and simmer over low heat for 1½ hours. Add the raisins and 1 tablespoon of the honey, then cover and simmer for 30 minutes, or until the meat is tender.

Meanwhile, halve the apples and remove the cores, then cut each half into thirds. Heat the remaining butter in a frying pan and add the apples. Cook, turning frequently, for 10 minutes. Drizzle with the remaining honey, dust with the extra cinnamon and cook for 5 minutes, or until glazed and softened.

Transfer the meat to a serving dish, pour the sauce over and arrange the apples on top. Serve hot, sprinkled with the toasted sesame seeds.

Leave the skin on the apples and turn them frequently as they cook in the butter.