World Cuisine

  • 1–2 tablespoons smen (see page 20) or ghee
  • 3–4 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 25 g (1 oz) fresh root ginger, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 teaspoons coriander seeds
  • 2 cinnamon sticks
  • 3–4 beetroot, peeled and quartered
  • 500 g (1 lb) lean beef, cut into bite-size chunks
  • 1 orange, cut into thin segments with the skin on
  • 1 tablespoon honey
  • 1 tablespoon orange flower water
  • sea salt and black pepper
  • small bunch of flat leaf parsley, finely chopped, to garnish

Melt the smen or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the garlic, onion, ginger and chilli and cook for 2–3 minutes until just beginning to colour. Stir in the coriander seeds, cinnamon sticks and beetroot and cook for a further 2–3 minutes.

Stir in the beef and pour in enough water to almost cover the meat and beetroot. Bring to the boil, then reduce the heat, cover and simmer for 1–1½ hours until the meat is very tender.

Add the orange segments, honey and orange flower water and season with salt and pepper. Re-cover and simmer for a further 15 minutes. Season to taste and garnish with the flat leaf parsley. Serve hot with couscous or fresh crusty bread, if liked.

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