Ingredients:
· 2 T. oil
· 1 ½ # beef, cubed
· Pinch of saffron
· Salt and pepper
· 1 ½ tsp. ginger, minced
· 2 T. butter
· 2 granny smith apples, chopped
· ¼ C. honey (1 T. + 3 T)
· 1 small onion, cut in half and then sliced
· 1-2 T. harissa paste
· 1 ¼ C. beef stock or water
· 3 T. cilantro leaves, torn
· 1 tsp. cinnamon
· ¾ C. prunes, whole
· ¾ C. apricots, sliced in half
· 1 ½ tsp. sesame seeds
Preparation:
1. Mix together the oil, beef, saffron, salt and pepper, and ginger in a bowl.
2. In a saute pan, melt the 2 T. butter. When melted, add the apples the 1 T. honey, and salt and pepper. Cook until the apples just begin to soften. Set aside.
3. In a tagine, heat a couple tablespoons of oil and brown the beef. When the beef is brown, add the onions, season and caramelize. When the onions are caramelized, add the harissa paste and toast for about 1 minute. Stir into the beef/onions.
4. Add the stock/water and the cilantro and place the lid on the tagine and let simmer gently for about 20 minutes.
5. Remove the lid and add the apples, 3 T. honey and cinnamon to the tagine and reduce until the sauce has thickened. When the sauce has thickened, add the prunes and apricots and stir in. Place the lid back on and set on the lowest heat setting for 5 minutes to let all of the flavors infuse. Garnish with sesame seeds. Serve with couscous.
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