Beef Tagine

Preparation

1. Trim the fat from the bacon and cut into 1cm squares
2. chop the onion, carrot and pepper into small pieces
3. Cut the lemon into 8 pieces
4. Cut the tomatoes into quarters (or into 8 if they are large tomatoes)
5. Salt and pepper the mince
6. Fry the bacon until beginning to brown then add the mince
7. Once the mince has started to brown add the remaining ingredients, reduce heat and cover
8. Cook for at least 1 hour, ideally 2.

Notes

• Recipes for ras-el-hanout and harissa paste can be found elsewhere on this site if you want to make your own

Ingredients

• 1 large onion
• 500g minced beef
• 4 rashers bacon
• 8 prunes
• 2 carrots
• 1 bell pepper
• 4tbsp flaked almonds
• 4 cloves garlic
• 2 tbsp ras el hanout
• 350ml water
• 1 beef stock cube
• 3tbsp harissa paste
• 1 lemon
• 2tbsp tomato purée
• 3 tomatoes
• Pinch salt
• Pinch ground black pepper

Equipment

• Tagine or Dutch oven
• Chopping board
• Knife

Nutritional Facts

• Serving size: 748.3g
• (24% / 30%)   Calories: 601kcal
• (38%)Total fat: 21g
• (32%)   Saturated fat: 6.3g
• (27%)   Unsaturated fat: 9.3g
•     Mono: 6.9g
•     Poly: 2.4g
• (42%)   Cholesterol: 125mg
•   Trans Fat: 0.2g
• (17%)Total carbohydrates: 52g
•   Starch: 0g
• (43%)   Sugars: 13g
•     Sucrose: 1.3g
•     Glucose: 1.8g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1.5g
•     Galactose: 0g
• (40%)   Fibre: 9.9g
• (112%)Protein: 56g
• Salts
• (93%)   Sodium: 1.9g
• (49%)   Potassium: 1.7g