Beef Tagine

Tagines form the basis of traditional Moroccan cooking. The dish and the cooking vessel are both known as a tagine. A tagine cooking vessel has a unique conical shaped lid which is designed to lock in moisture and flavour. In the past I have found tagines to be a bit bland so I decided to double my spices this time and found it made a huge difference.

This particular tagine was a Beef Tagine with Sweet Potatoes, Peas, Ginger and Ras-el-hanout (a spice mix known as "top of shelf"). This receipe was in the Tagine cookbook by Ghillie Basan. The tagine was served with plain buttery couscous (a staple grain in Morocco, generally made from semolina) , preserved lemons (lemons preserved in salt and sliced to use as a garnish or ingredient, found in delis or you can make your own), coriander and plain yoghurt.

A tasty alternative to a stew...great for a colder night.
Rating 7 out of 10.