Moroccan Tajine

Ingredients

• 600 g beef (shoulder cut)
• 2 onions
• 2 Garlic cloves
• 280 g chickpeas (canned; drained weight)
• 2 tbsp olive oil
• 1 tsp Ras el-Hanout
• 0.5 tsp paprika powder, hot
• 0.5 tsp ginger powder
• 1 tsp ground cumin
• 500 ml beef broth
• 1 handful Coriander
• 400 g mostly waxy potatoes
• Salt
• Cayenne pepper

Instructions

1. 1.

   Rinse the meat under cold water, pat dry and cut into about 4 cm cubes. Peel and halve the onions, then slice into strips. Peel the garlic and finely chop. Drain the chickpeas in a sieve, rinse with cold water and let them drain well.

2. 2.

   Brown the meat in a tajine over hot oil until browned all around. Add onion, garlic, Ras el-Hanout, paprika, ginger and cumin and sauté briefly. Pour in the broth. Cover and simmer for about 1 hour, ensuring nothing sticks to the bottom; add more water if needed.

3. 3.

   Meanwhile wash the coriander, shake dry and pluck the leaves. Peel and quarter the potatoes. Mix the potatoes and chickpeas into the meat and cook together for another ~20 minutes until done. Season the tajine with salt and cayenne pepper, serve on plates and sprinkle with coriander. Flatbread pairs well.