Spicy Beef Chunks and Eggplant Tagine
DESCRIPTION
INGREDIENTS
Ingredients
- 1 3/4 lbs beef chuck (rib or brisket) (cut into cubes)
- 4 tbsp plain flour
- 1 tsp herbs (italian seasoning)
- 1 tbsp coriander seeds (toasted )
- 1 tbsp cumin seeds (toasted )
- 1 pinch chili flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5 tbsp olive oil
- 1 large red onion (sliced)
- 8 cloves garlic (unpeeled)
- 2 red peppers (chopped)
- 1 small eggplant (cut into small chunks)
- 1 tbsp honey
- 1 1/2 cups beef stock
- 1 cup shallots (peeled)
INSTRUCTIONS
Preparation
- Put the flour, Italian seasoning, ground coriander, cumin and chili flakes into a large plastic Ziploc bag and season with salt and pepper. Add the beef and shake well so that the beef is well coated with the flour.
- Heat 2 tablespoons of oil in a frying pan over a medium heat and fry the beef until browned (transfer to the tagine).
- Wipe the pan clean and fry the onion in the remaining oil, until softened. Add this to the meat in the tagine and scatter the garlic cloves, sliced peppers and eggplant chunks over. Stir the honey into the beef stock and pour over the beef.
- Put the lid on and cook in the oven at 200 degrees for about 1 hour. Add the shallots, replace the lid and continue to cook for a further 30 minutes or so, until the beef is tender. Stir in the coriander and serve immediately with couscous or rice. The garlic can be popped out of its skin and eaten too.
Notes
Note: If you don't own a tagine, you can always use a slow cooker, Dutch oven or pot.
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