SERVES 4 – 6

PREPARATION TIME: 25 MIN + Cooking time approx 3 ½ - 4 ½ hours

Ingredients:

-         ¾ kg braising beef, trimmed and cut into 2cm chunks

-         1 teaspoon paprika

-         1 teaspoon cayenne

-         1 teaspoon cinnamon

-         ½ teaspoon ground ginger

-         2 crushed garlic cloves

-         4 tablespoons olive oil

-         2 tablespoons tomato paste

-         4 shallots, quartered

-         1 large potato cut into 1cm cubes

-         2 large carrots cut into 1cm cubes

-         400g can chopped tomatoes

-         2 tablespoons fresh chopped parsley

-         Some salt pinches

-         60g green olives,  pitted

Note: To serve 6 – 8 people increase ALL the ingredients by ½ but retain the 400g can of tomatoes

Instructions:

1.     Mix together the paprika, cayenne, cinnamon, garlic, ginger, 2 tablespoons of olive oil, and the tomato paste

2.     Add the beef and turn in the mixture. Cover and leave in the refrigerator overnight

3.     Heat the remaining 2 tablespoons of oil in the Tagine base on a medium setting. Fry the shallots, potatoes and carrots until they start to brown. Remove and set on a plate to the side.

4.     Add the marinated beef to the Tagine base and fry until browned on all sides.

5.     Add the ingredients from step 3, any remaining marinade, , the chopped tomatoes, the parsley. And a little salt in with the beef.

6.     Cover and cook over a low heat for 3 – 4 hours, or until beef is tender

7.     Stir the olives into the dish, remove from the heat and allow 15 minutes to heat through.

8.     Bon Apetite!!!