LAMB AND BEEF TAGINE
Ingredients
2 large onions, chopped
6 garlic cloves, crushed and finely chopped
1 large preserved lemon, chopped
1 thumb sized piece of ginger, grated
300 g diced lamb
400 g diced beef
1 teaspoon turmeric
1 teaspoon cinnamon
3 teaspoons paprika
3 large tomatoes, quartered
2 chilli peppers of medium heat, chopped
2 - 3 large bell peppers, roughly chopped
1 large handful each of:
raisins
sultanas
apricots, chopped
50 ml apple cider vinegar
2 400 ml tins chopped tomatoes
Have some stock ready to top up
Fry the onions, garlic and ginger in some oil until translucent but not brown
Add the meat and brown the outside, stirring all the time
Then add the spices, and the other ingredients and bring to a boil
Check for seasoning, though it shouldn’t really need much salt - the preserved lemon is very salty, but check all the same
Cook for 4 - 6 hours with a lid on the pot
On the stove top on a low light, stirring from time to time
In the oven on 300 F , 150 C, Gas 2 for 4 hours, stirring occasionally
In the slow cooker on medium for 6 hours.