Using Alexandra’s Ras el Hanout Spice
1kg beef, cut into chunks
2 Tbsp ghee or clarified butter
1 large onion chopped
40g ginger, finely sliced
1-2 tsp Alexandra’s Ras el Hanout
2 kumara, cut into chunks
500g peas (fresh or frozen)
3 tomatoes, skinned deseeded and chopped
1 preserved lemon, finely chopped
A bunch of fresh coriander leaves, chopped
Sea salt and freshly ground pepper
Heat the ghee in a heavy based Tajine or casserole dish with a lid. Add the onion and ginger and sauté until soft.
Add the beef and stir to brown the meat on all sides.
Stir in the Ras el Hanout and cover the meat with water. Reduce the heat and cook for about 40 minutes.
Remove the lid and add the kumara, season with salt and pepper and cook for a further 20 minutes with the lid on.
Stir through the tomatoes, preserved lemon and peas, cover and cook for a further 5-10 minutes.
Serve with couscous and sprinkle with coriander before serving.
Nice to have with a natural yoghurt accompaniment.