Beef Tagine with Pomegranate Seeds and Flaked Almonds
Prep time: 5 mins
Cooking time: 2 hr 15 – 3 hr 15 mins
Vegetable or sunflower oil
600g stewing beef, cut into chunks
1 large onion, finely diced
2 cloves garlic, finely chopped
300ml beef stock
50g pomegranate seeds
50g flaked almonds
Rice / couscous to serve
- Heat a glug of oil in a tagine or large casserole. Tip in the beef chunks and brown all over, you may need to do this in batches. Remove from the pan and set aside
- Add a splash of water to deglaze and add the onion. Fry gently until softened then add the garlic.
- Transfer the beef back into the pan along with the hearty tagine sauce and beef stock. Bring to a boil, then reduce to a low heat, cover and cook for 2-3 hours, until the beef is mouth meltingly tender.
- Serve with couscous or rice topped with a handful of pomegranate seeds, flaked almonds and chopped fresh mint.