INGREDIENTS FOR THE TAGINE
800 gm beef (or lamb)
2 med onions very finely chopped
5 large cloves of garlic finely chopped
½ teaspoon powdered ginger
1 teaspoon black pepper
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 tablespoon sesame oil
¼ cup olive oil
¼ cup canola oil
1 large cinnamon stick
small handful of coriander leaves, chopped
1 cup dried apricots, cut in half
3 tablespoons honey
1 litre beef stock
toasted almond flakes and sesame seeds for garnish
chopped coriander and parsley for garnish
METHOD
Fry the onions in a pressure cooker with some of the oil. Add spices and sesame oil. Brown the meat with the rest of the oil in a separate pan and then add to the onion and spices. Add the garlic, half the apricots, honey and coriander leaves and stock. Cook under pressure for 45 mins.
When pressure is released, remove lid, add the rest of the apricots and cook down to reduce the liquid, until thick.
Serve garnished with the toasted almond flakes and sesame seeds. Sprinkle with coriander and parsley.
INGREDIENTS FOR PERSIAN STYLE JEWELLED RICE
1 cup Basmati rice
1 orange
1 large carrot cut into Julienne strips of about 6cm long
2 tablespoons dried cranberries soaked in water for 30 mins
2 tablespoons raisins soaked in water for 30 mins
2 tablespoons flaked almonds-toasted
2 tablespoons chopped pistachio nuts
½ teaspoon ground cinnamon
seeds of 10 cardamom pods crushed
10 g butter
1 tablespoon olive oil
1 tablespoon sugar
salt and pepper
½ teaspoon turmeric
chopped mint and pomegranate seeds (if available) to garnish.
METHOD
800 gm beef (or lamb)
2 med onions very finely chopped
5 large cloves of garlic finely chopped
½ teaspoon powdered ginger
1 teaspoon black pepper
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 tablespoon sesame oil
¼ cup olive oil
¼ cup canola oil
1 large cinnamon stick
small handful of coriander leaves, chopped
1 cup dried apricots, cut in half
3 tablespoons honey
1 litre beef stock
toasted almond flakes and sesame seeds for garnish
chopped coriander and parsley for garnish
METHOD
Fry the onions in a pressure cooker with some of the oil. Add spices and sesame oil. Brown the meat with the rest of the oil in a separate pan and then add to the onion and spices. Add the garlic, half the apricots, honey and coriander leaves and stock. Cook under pressure for 45 mins.
When pressure is released, remove lid, add the rest of the apricots and cook down to reduce the liquid, until thick.
Serve garnished with the toasted almond flakes and sesame seeds. Sprinkle with coriander and parsley.
INGREDIENTS FOR PERSIAN STYLE JEWELLED RICE
1 cup Basmati rice
1 orange
1 large carrot cut into Julienne strips of about 6cm long
2 tablespoons dried cranberries soaked in water for 30 mins
2 tablespoons raisins soaked in water for 30 mins
2 tablespoons flaked almonds-toasted
2 tablespoons chopped pistachio nuts
½ teaspoon ground cinnamon
seeds of 10 cardamom pods crushed
10 g butter
1 tablespoon olive oil
1 tablespoon sugar
salt and pepper
½ teaspoon turmeric
chopped mint and pomegranate seeds (if available) to garnish.
METHOD
- Cook the rice. Drain and place in a serving dish in a warm oven.
- Clean the orange well and cut the skin (without the pith).
- Cut the skin of the orange into matchsticks. Place in a pot with enough water to cover, bring to the boil and cook for 3 mins. Drain and rinse.
- Saute the carrots for about 5 mins in the oil and butter. Add the sugar and orange peel and cook for a further minute. Add the turmeric, nuts, fruit (after draining) and spices. Season with salt and pepper, mix well together and set aside
- Remove rice from oven.
- Separate a quarter of the carrot and orange mixture and set aside. Mix the rest into the rice. Garnish the dish with the remainder and sprinkle with the mint and pomegranate seeds.
- Serve immediately. If you are not serving it immediately, keep the garnish to one side and only garnish just before serving.
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