½ Tsp Harissa
1 Tsp Cumin
1 Tsp ground ginger
1 Tsp Allspice
1 Tbsp. Lemon juice
1 Tbsp. Tomato puree
1 Cinnamon stick
1 Onion, finely sliced (s) (sff)
1 Garlic, finely chopped (sff)
50g Dried prunes, cut into small chunks (4 syns/4= 1syn per person)
200ml Stock made with a Knorr Dark beef stockpot & hot water
400g Chipeas (s) (ff)
450g Chuck streak, cut into chunks (ff)
Place the tagine in a COLD oven & set temp to “Eco” or 90C & allow to warm up.
In a frying pan, sprayed with frylight, cook the beef until it is browned, remove & set aside.
Add the onion & garlic cook until soft, In a small dish mix the tomato puree, harissa & lemon juice into a paste & add to the pan, add cumin, turmeric, ginger, allspice, stock, return the beef & mix well, remove the tagine from the oven, add the contents from the frying pan & place the cinnamon stick on top, place lid on & return to the oven. Cook for a minimum of 1 ½ Hrs. ½ Hr before you want to eat your meal, add the chickpeas & prunes, increase the heat to 160C & cook for 30 mins.
Serve with rice of your choice.
Credit: Pete’s Recipe Book
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