Beef & Aubergine Tagine

Name: Beef & Aubergine Tagine
Prep time: 25 min
Cook time: 7 h
Total time: 7 h 25 min
Yield: Serves 4
Ingredients: 2 tbsp tomato purée; 2 preserved lemons, sliced; 2 tsp fennel seeds; 8 dates or ready-to-eat dried apricots; 2 bay leaves; 250 ml/9 fl oz/1 cup Beef Stock, ready-made stock or water; salt and freshly ground black pepper; 4 large garlic cloves, finely chopped; 1 fennel bulb, sliced; 350 g/12 oz aubergine, peeled and chopped; pomegranate seeds (optional), to serve; 2 tbsp olive oil, plus extra if needed; 1 tbsp ground cumin; cooked couscous, to serve; 750 g/1 lb 10 oz boneless beef shoulder, trimmed of fat and cut into large chunks; 1 tbsp ras el hanout; 2 tsp dried thyme; chopped coriander leaves, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
8 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

This is a very rich and filling dish. When friends come round for dinner, I simply serve it with a bowl of couscous, followed by fruit. Orange slices dusted with ground ginger and ground cardamom are especially good.

Ingredients

750 g/1 lb 10 oz boneless beef shoulder, trimmed of fat and cut into large chunks

Preserve
Main course
Starter
Gluten-free

Method

Season the beef with salt and pepper. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the beef and fry for 3–5 minutes until browned on all sides, working in batches to avoid overcrowding the pan and adding extra oil, if necessary. Use a slotted spoon to transfer the beef to the slow cooker, then add the aubergine, dates and preserved lemons.

Pour off