Beef, prune and egg tagine

• porsi: SERVES 4

Bahan-bahan

olive oil 2 tbsp

red onion 1, finely chopped

beef shin 600g, cut into 2-3cm pieces

ground ginger 2 tsp

paprika 2 tsp

ground cumin 1½ tsp

ground black pepper ½ tsp

ground turmeric ¼ tsp

saffron a small pinch

ground cinnamon ½ tsp

beef stock 500ml

eggs 2

unsalted butter 30g

prunes 10, pitted

flat-leaf parsley a small handful, chopped

Petunjuk

• Heat the oil in a large casserole over a medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally, until translucent. Add the beef and cook for 2-3 minutes to seal. Add the spices and a good pinch of salt. Mix well.

• Pour in the stock, which should just cover everything, and stir together.

• Bring to the boil, cover and reduce the heat to low, and cook for 2½-3 hours or until the meat is really tender. Remove the meat with a slotted spoon and put in a warm serving dish. Cover with foil and leave to sit.

• Bring the sauce to a boil and cook, stirring occasionally, for 30-40 minutes, or until rich and sticky. It will reduce by ¾.

• Boil the eggs in a pan of simmering water for 6-8 minutes. Transfer to a bowl of ice- cold water. Cool, peel and cut into quarters.

• Whisk the butter and a pinch of salt into the sauce, and then return the meat to the pan. Add the prunes and mix well. Give everything a few minutes in the hot sauce until heated through.

• To serve, spoon the meat into a serving dish and pour over the sauce. Arrange the eggs and parsley over the top and serve immediately.

Catatan

This opulent tagine is perfect for a special occasion it's rich, thick and intense. The blend of slow-cooked meat, fragrant spices and sweet, dried fruit is a classic Moroccan combination. The saffron lifts the dish from the everyday, giving a really deep flavour and aroma. The final adornment of boiled eggs makes it even more lavish. It's fantastic served with bread and some zesty green salad to cut through the richness.