Beef tagine with sweet potatoes, peas, ginger and ras el hanout

This fairly fiery dish is laced with the powerful flavours and aromas of ras el hanout, a traditional spice mix.

Ingredients

Instructions

1. Heat the ghee in a tagine or a heavy-based casserole. Stir in the ginger and onion and saute until soft. Toss in the beef and sear it on all sides, then stir in the ras el hanout. Pour in enough water to just cover the meat mixture and bring It to the boil. Reduce the heat, cover with the lid and cook gently for about
   40 minutes.
2. Add the sweet potato to the tagine, season with salt and pepper to taste, cover with the lid and cook gently for a further
   20 minutes, until the meat is tender. Toss in the peas and tomatoes, cover with the lid and cook for
   5-10 minutes.
3. Sprinkle the preserved lemon and the coriander over the top and serve.

The Modern Tagine Cookbook