with sweet potato, red quinoa and chickpea ft honey harissa dressing.
680 gms stewing beef, cut into chunks
1 tsp paprika
1 tsp cayenne
1 tsp cinnamon
1/2 tsp ground ginger
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
2 tbsp tomato puree
4 shallots, quartered
1 large potato, cubed
2 large carrots, diced
1 can chopped tomatoes
2 tbsp chopped parsley
1. In a large bowl, mix paprika, cayenne, cinnamon, ginger and garlic with two tbsp of olive oil and tomato. Coat the beef with mixture and leave to marinate in refrigerator overnight.
2. Heat remaining oil in tagine or skillet and fry shallots, potatoes and carrots until they begin to colour and remove.
3. Add beef into pan and brown on all sides. Return vegetables to tagine with chopped tomatoes and remaining marinade. Cover and cook for 3 to 4 hours over low heat until tender.
4. Add parsley and salt and continue to cook for 15 minutes before serving.