500 g (1 lb) raw beetroot, peeled and cut into 1 cm (½ inch) dice
1 small cinnamon stick
generous pinch of saffron
1 teaspoon cumin seeds
400 ml (14 fl oz) hot lamb, chicken or vegetable stock
50 g (2 oz) green olives
½ small preserved lemon, chopped
salt and pepper
chopped coriander or parsley, to garnish
steamed wholewheat couscous or bulgar wheat, to serve
Heat the oil in a large, flameproof casserole dish and cook the onion and garlic over a medium heat for 6–7 minutes, until softened slightly. Add the red cabbage, beetroot, spices and seasoning and stir for a further 1–2 minutes, until aromatic.
Pour in the stock, season lightly, cover and simmer gently over a medium-low heat for 15–20 minutes, until the vegetables are tender. Stir in the olives and lemon for the final 10 minutes.
Garnish the tagine with the chopped herbs and serve with the couscous or bulgar.