Did you see Neven Maguire cooking beef tagine with Irish rugby star Tommy Bowe on Healthy Home Chef? Here's the recipe...
- 2 tbsp hot paprika
- 1 tbsp ground coriander
- 1 tbsp turmeric
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp coarse ground black pepper
- 1.5kg (3lb 5oz) beef, well trimmed and cut into 4cm (1 ½in) chunks
- 4 garlic cloves, chopped
- 3 onions, roughly chopped
- 2.5cm (1in) piece of fresh root ginger, peeled and chopped
- 2 tbsp olive oil
- 450ml (¾ pint) tomato juice
- 450ml (¾ pint) chicken stock (page 226)
- 2 tbsp clear honey
- 225g (8oz) Medjool dates, cut in half and stones removed
- 50g (2oz) toasted flaked almonds
- Sea salt and freshly ground black pepper
- Fresh coriander leaves, to garnish
- Mix together the paprika, coriander, turmeric, cinnamon, cumin and pepper in a large bowl, then tip half into a small bowl and set aside. Add the beef to the large bowl and coat in the spices. Cover with clingfilm and chill overnight, but up to 2 days is perfect.
- Preheat the oven to 160°C (325°F/gas mark 3).
- Place the garlic, onions and ginger into a food processor and pulse until finely minced. Heat a large heavy-based casserole over a medium heat.
- Add 1 tablespoon of oil and brown off the marinated beef in batches. Add the remaining tablespoon of oil to the pan, then add the onion mixture and cook for a few minutes, until softened but not coloured. Stir in the reserved spice mixture and cook for another minute or so, until well combined.
- Pour the tomato juice and stock into the pan and then add the browned beef with the honey, stirring to combine.
- Bring to the boil, cover and transfer to the oven. Cook for 2 hours, stirring in the dates halfway through, until the beef is completely tender and the sauce has thickened and reduced. Season to taste.