The Autumn doesn’t officially begin here in the UK for another 21 days but already there is a chill in the air when I wake up on a morning so much that this morning i turned on the heating for the first time in months
If you’re regularly about these parts, by that I mean a regular reader of Halal Home Cooking you’ll have noticed I’d already been getting in the mood for the change in climate and menu over the last few weeks so here is another autumn / winter warmer that can also be feasted on the rest of the year!
Slow cooked north african spiced beef with carrots in a slightly sweet and thick tomato sauce on a bed of fluffy couscous.
Unlike me you can use a traditional tagine to cook this recipe if you wish, you will need less water than the recipe below states, One day i had the heat too high and wasn’t using a heat diffuser so the base of my tagine cracked, not too bad as it was still usable then on another day the lid cracked quite not sure how and then another day i was trying to balance the lid on top of another pot for what reason? i don’t remember but my back was turned and the lid fell to the floor bam no more beloved terracotta tagine. Now i usually use a stock pot or a deep sided frying pan with a lid and they work well but are less pretty and less effective at retaining the heat and moisture levels.
I’m pretty much sure i could write a book titled My Foodie Tales Of Woe! really though alhamdu’lillah these little mishaps in the Kitchen teach us what little patience we have over the most trivial things that don’t go the way we desire also you learn how to be resourceful which is why when i saw this Jamie Oliver recipe and realised i didn’t have prunes, squash, flaked almonds or even an onion I made it anyway, my way.
- Mix ras el hanout, cinnamon, cumin and ginger in a small bowl, add meat and toss in spices until well coated. Set aside while you prep the garlic, coriander and carrots.
- In a deep sided frying pan (one with a lid), tagine or casserole type pot on medium- low heat add a glug of olive oil let it warm up a minute before adding your spice rubbed beef and cook for 5 minutes, turning only once or twice until meat is sealed. Add your garlic, coriander stalks, salt and fry for another 2 minutes being careful not to let the garlic or spices burn.
- If using dry chickpeas add these now, carrots and the plum tomatoes, if you want break up the plum tomatoes with your wooden spoon. Add honey/sugar and then pour in your water/stock and stir. Bring to boil put on the lid, reduce heat to a simmer.
- Cook for 2-3 hours until beef is soft and sauce had thickened, check periodically and top up with water if needed. 10-15 minutes before end of cooking time check seasoning and if using add tinned chickpeas and harissa .
- Serve over a bed of couscous and scatter with coriander leaves.