Beef Tagine 

• 1 kg well trimmed shoulder/chuck beef or shoulder of lamb, cubed
• 1 tablesp. ground ginger
• 1 teasp. ground black pepper
• 1 teasp. ground cinnamon
• 1 tablesp. turmeric
• 1½ tablesp. paprika
• ½ teasp. chilli powder
• 1-2 tablesp. olive oil
• 2 large onions, diced
• 3 cloves garlic, chopped
• 100g dried apricots, chopped
• 50g sultanas or raisins
• 250ml tomato juice
• 125ml beef or lamb stock
• 1 tablsp. honey
• Juice of ½ lemon
• Salt to taste

Mix together:

• 1-2 tablesp. fresh coriander, chopped 
• Grated rind of 1 lemon 
• 50g almonds, chopped 
• Salt and black pepper

Set oven Gas Mark 4, 180ºC (350ºF).

Place the meat in a large bowl.

Mix the spices together and coat the meat with the spices.

Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole, then brown the meat in the remaining hot oil (do this in batches to get the meat a good colour).

Transfer to the casserole with the onions.

Add all remaining ingredients. Stir well, bring to the boil.

Place in the oven for approx. 1½ hours or until the meat is very tender.