Tagine med oksekjøtt og poteter

A tagine is a historically a Berber dish from North Africa that is named after the earthenware pot in which it is cooked.

The cooking pot still used traditionally in North Africa. But you don´t need it to cook a tagine. This method of cooking where and are a smart and practical in areas where water supplies are limited or where public water is not available. The cone-shaped lid of the tagine pot traps steam and returns the condensed liquid to the pot, a minimal amount of water is needed to cook meats and vegetables and makes them at the same times intens in flavour.

Moroccan tagine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables. Also as vegetarian meals and with or fruit and nuts. Common spices include ginger, cumin, turmeric, cinnamon, saffron and coriander. As well as chili and paprika .Sweet and sour combination are common in tajine dishes with lamb and chicken . Tagines are generally served with bread.

Ingrediens

600 grams of beef stew meat cut into cubes
olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 teaspoon ground ginger
1 teaspoon turmeric
1 pinch of cinnamon
½ tsp ground coriander
1 – 2 teaspoons ras el hanout depending on the blend. (optional, but add more of the other spices and some sweet paprika if you don´t have ras el hanout)
2 teaspoons salt
½ teaspoon pepper
1 tbsp honey
6 potatoes, cut in four wedges
4 carrots into wedges
250 grams of frozen peas
Parsley or coriander, chopped
Water

Method

Heat oil and brown the meat in a pan, add the onion and garlic fry further until onions are slightly soft, but don´t burn the garlic. Add all the spices and make sure the spice mixture thoroughly mixed into the meat. Add honey, stir well and cook for a minute, before you add water. Add so much water that it just covers the meat. Cook to boil and reduce the heat. Cook the meat on low heat for about 1 ½ -2 hours depending on the size of the meat pieces. The meat should be almost cooked. Season with salt and pepper and add the potatoes and carrots. Add more water if needed and cook further for ca 30 minutes or until meat and vegetables are tender. Gently mix in the peas and parsley and simmer for about 5 minutes. Sprinkle with more parsley just before serving The tagine can also be cooked in iron pot in the oven.