Beef Tagine with Sweet Potatoes and Peas
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon ghee or olive oil
- 40 g iner root, fresh, finely rated
- 1 onion (s), finely chopped
- g 1,000 beef, lean, cut into bite-sized cubes
- 2 teaspoons ras el hanout
- 2 medium sweet potato (s), peeled, diced
- sea-salt
- Pepper, black
- 500 g peas, fresh or frozen
- 3 tomato (s), peeled, pitted, finely chopped
Print Recipe
Pin Recipe Instructions
- Heat the fat in a tagine or thick-bottomed saucepan. Stir in the ginger and onion and cook until soft.
- Stir in the meat and Ras-El-Hanout and pour in water until the meat mixture is just covered. Bring to the boil, then reduce the heat and cover and simmer gently for about 40 minutes.
- Add the sweet potato cubes, season with salt and pepper and cook covered for another 20 minutes until the meat is tender. Mix in the peas and tomatoes and cook covered for another 5 - 10 minutes.
- Couscous or flatbread are enough as a side dish.
- Tip: Serve with pickled lemon and sprinkled with coriander.
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