Moroccan beef, date, honey tagine

Ingredients:

• Beef trimmed and cubed, 500g
• Olive oil, 1-2tbls
• Onions, 500g
• Carrots, 500g
• Peeled tomatoes, 5-6pc or 1 can
• Garlic, 4-6 cloves
• Dates, pitted but whole, 125g
• Honey, 2 tbls
• Beef stock gel, 1pc
• Cinnamon stick, 1pc
• Ras el Hanout, 50g (half glas)
• Couscous, 400g
• Salt
• Almonds, sliced, 60g
• Coriander, fresh

Method:

1 Preboil carrots

• Bring a small pot of 3dl of water to a boil with a pinch of salt
• Peel carrots cut in short sticks
• Boil carrot sticks for a few minutes
• Get the carrots into a bowl and set aside while keeping the water in the pot

2 Preboil tomatoes

• Instead of making peeled tomatoes one can use a can of tomatoes instead
• Cut a cross in each tomato and boil them for a few minutes in the carrot water
• Keep the tomato/carrot water for the beef stock
• Take the tomatoes out of the water and tear of the peel with a pincing tool
• Squash the tomated in a bowl and set aside

3 Prepare beef stock

• Pour the tomato/carrot water into a can
• Add honey
• Add beef stock gel
• Add Ras el Hanout

4 Prepare onions

• Peel and cut onions in quarters into a bowl and set aside

5 Prepare garlic

• Peel and minch the garlic cloves into a small bowl and set aside

6 Brown onions and prepare meat

• Put the tagine on medium heat
• Fry all the onions in half the olive oil until they are brown
• While frying the onions trim the meat in cubes
• Take the onions out in a bowl

7 Assemble

• Sear the meat with the garlic in the remaining olive oil
• Once the meat is seared on all sides add the onions back into the tagine
• Add the carrots and the tomatoes
• Add the beef stock
• Add the cinnamon stick
• Let it simmer for 3-6 hours

8 Serve

• Fry the almond slices
• Pour 400g of couscous into 4dl of salted boiling water
• Chop the coriander
• Take out the cinnamon stick from the tagine
• Serve tagine on couscous in a bowl
• Sprinkle with almonds and coriander

Et voilà

Original recipee from food.com here