Tagine of Beef with Peas and Saffron

Name: Tagine of Beef with Peas and Saffron
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 5 ml/1 tsp ground ginger; pinch of cayenne pepper; 1 onion, chopped; 25 g/1 oz fresh root ginger, peeled and chopped; 1.2 kg/2¼ lb chuck steak or braising steak, trimmed and cubed; 30 ml/2 tbsp olive oil; 1.2 kg/2¼ lb chuck steak or braising steak, trimmed and cubed; salt and ground black pepper; salt and ground black pepper; bread or couscous, to serve; bread or couscous, to serve; 2 tomatoes, peeled and chopped; 1.2 kg/2¼ lb peas, fresh and shelled, or frozen; a handful of brown kalamata olives; 1 preserved lemon, chopped; 1.2 kg/2¼ lb peas, fresh and shelled, or frozen; pinch of saffron threads; 1.2 kg/2¼ lb peas, fresh and shelled, or frozen; 1.2 kg/2¼ lb peas, fresh and shelled, or frozen

Preparation info

Serves
6

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

This tagine is a popular supper dish, and can be made with beef or lamb. Saffron imparts a pungent taste and delicate colour. The peas, tomatoes and tangy lemon added towards the end of cooking enliven the rich, gingery beef mixture and the brown olives finish it off. This is definitely one of the dishes to look out for in Marakesh.

Ingredients

1.2 kg/2¼ lb chuck steak or braising steak, trimmed and cubed
30 ml/

Africa
Morocco
Marrakesh
Preserve
Supper
Mediterranean

Method

Put the cubed chuck or braising steak in a tagine, flameproof casserole or heavy pan with the olive oil, chopped onion, fresh and ground ginger, cayenne and saffron and season with salt and pepper. Pour in enough water to cover the meat completely and bring to the boil. Then reduce the heat and cover and simmer for about 1½ hours, or until the meat is very tender. Cook for a little longer if ne