Name: Beef tagine with chickpeas & dates
Yield: 4
Ingredients: ¼ cup plain flour; Salt & cracked black pepper; 1kg chuck steak, cut into 3cm pieces; ¼ cup olive oil; 1 large onion, roughly chopped; 2 garlic cloves, crushed; 1½ tbsp ras el hanout (see tip, below); 400g can diced tomatoes; 1½ cups beef stock; 2 pieces preserved lemon, skin only, thinly sliced; 2 cinnamon sticks; 400g can chickpeas, drained, rinsed; 1 tbsp honey; 6 fresh dates, seeds removed, thinly sliced; Cooked couscous, to serve; Coriander leaves, to serve; Toasted flaked almonds, to serve; Tip: Ras el hanout is a Moroccan spice blend available from delis and spice stores. Try Herbie’s Spices, herbies.com.au.

Ingredients

¼ cup plain flour

Salt & cracked black pepper

1kg chuck steak, cut into 3cm pieces

¼ cup olive oil

1 large onion, roughly chopped

2 garlic cloves, crushed

1½ tbsp ras el hanout (see tip, below)

400g can diced tomatoes

1½ cups beef stock

2 pieces preserved lemon, skin only, thinly sliced

2 cinnamon sticks

400g can chickpeas, drained, rinsed

1 tbsp honey

6 fresh dates, seeds removed, thinly sliced

Cooked couscous, to serve

Coriander leaves, to serve

Toasted flaked almonds, to serve

Tip: Ras el hanout is a Moroccan spice blend available from delis and spice stores. Try Herbie’s Spices, herbies.com.au.

Method

1.

Put flour in a large bowl and season with salt and pepper. Add meat and toss until coated in flour. Heat 2 tablespoons of the oil in a large non-stick frying pan over a medium-high heat. Cook meat, in two batches, for 5 minutes or until browned. Remove from pan and repeat with remaining meat.

2.

Heat remaining oil in a large deep cast iron or heavy based pot over a medium heat. Add onion and garlic and cook, stirring, for 2 minutes. Add ras el hanout and stir for 2 minutes. Add meat and stir until coated.

3.

Add tomatoes, stock, preserved lemon and cinnamon sticks. Stir to combine. Bring to a simmer. Reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until meat is tender and sauce is thick.

4.

Add chickpeas, honey and dates and stir until heated through. Serve tagine over couscous, sprinkled with coriander and almonds.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.