Everyone loves a hearty stew. This beef tagine (a Moroccan-style stew) is full of flavours, and requires very little prepping/cooking time (even less if you use a pressure cooker). In that case, you might as well double (or even triple) the recipe portion, make a big batch and save some cooking time during the week.
Ras el hanout (Arabic for "top of the shop") is a blend of different spices. The formula varies, and can include from 10 to 100 types of spices! Usually it has nutmeg, cinnamon, mace, aniseed, turmeric, cayenne, peppercorns, dried galangal, ginger, cloves, cardamom, chilli and allspice. If you can't find it in grocery stores, just mix your own.
Ingredients：
*makes 2-4 portions*
Spice rub
1 tbsp ras el hanout spice mix
1 tbsp ground cumin
1 tbsp ground cinnamon
1 tbsp ground ginger
1 tbsp sweet paprika
A pinch of salt and pepper
The tagine
600 g stewing beef or veal (cut into 1 inch cubes)
1 onion (peeled and finely chopped)
a handful of fresh coriander (finely chopped)
1/4 cup olive oil
400 g canned plum tomatoes (mashed)
800 g carrot (chopped into small chunks)
100 g raisins (roughly chopped)
2 tbsp almonds (chopped)
a handful of mint leaves (chopped)
Steps：
Spice rub
1. Mix all the spice rub ingredients together in a small bowl. Set aside for later use.
The tagine
1. In a large bowl, mix the meat with the rub and massage it evenly. Cover with plastic wrap and put it into the fridge for a few hours, preferably overnight.
2. Heat oil in a tagine/Dutch oven/pressure cooker over medium heat. Add the meat and fry for 5 minutes to seal. Add onion and coriander, fry for another 5 minutes.
3. Add chickpeas, followed by tomatoes and half of the stock. Stir well and bring to the boil. Turn the heat down to low. Put the lid on and let it reduce for at least 1.5 hours. (If you are using a pressure cooker, put all the stock in. Lock the lid and cook for 15-20 minutes with high pressure.)
4. Add carrots, raisins and the remaining stock. Stir well, then continue to simmer for another 1.5 hours with the lid on. Add splashes of water if it looks too dry. (If using a pressure cooker, add some water if necessary. Lock the lid and 3-5 minutes with high pressure.)
5. Remove the lid and check the meat's consistency. It should be tender and flaking apart. If the meat is not tender enough, or if the sauce seems runny, simmer for 5 to 10 minutes longer without the lid. Season with salt and pepper to taste.
6. Garnish with almonds and mint leaves on top. Then serve alone or pair with a plate of seasoned couscous.
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