Dorah Sitoles beef tagine recipe

A tagine is a type of clay or ceramic North African cookware that’s used to slow-cook succulent stew-like dishes. Here, foodie Dorah Sitole shares her favourite beef tagine recipe from her new cookbook.

SERVES 6–8

You will need:

3 tablespoons olive or sunflower oil

1 large onion, chopped

2 cloves garlic, crushed

1 kg stewing beef, bones removed and cut into bite-size pieces

3 tablespoons chopped parsley

1 teaspoon ground cinnamon

1 teaspoon ground cumin

½ teaspoon ground ginger

1 teaspoon turmeric

375 ml beef stock

750 g prunes, stoned

1 tablespoon clear honey

salt and freshly-ground black pepper

couscous, to serve

toasted sesame seeds, to garnish

toasted slivered almonds, to garnish

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How to make the beef tagine

1 In a large saucepan, heat the oil and sauté the onion, garlic, beef, parsley and spices, until the meat is browned all over.

2 Stir in the stock and simmer, covered, for about 1½ hours until the meat is tender.

3 Add the prunes, honey, and salt and pepper. Cover and simmer for a further 30 minutes.

4 Serve the beef tagine on couscous, garnished with sesame seeds and almonds.

ALSO TRY: Lucia Mthiyane’s mouthwatering flapjacks recipe

Cook’s tip

Couscous is made from tiny steamed balls of semolina flour and is actually a type of pasta. To prepare, follow the cooking instructions on the packet. To give the couscous added flavour, I stir through pomegranate seeds, chopped fresh coriander and a bit of olive oil.