Tagine of Beef with Peas and Saffron from Modern Moroccan by Ghillie Basan

Ingredients

• 5 ml/1 tsp ground ginger
• pinch of cayenne pepper
• 1 onion, chopped
• 25 g/1 oz fresh root ginger, peeled and chopped
• 1.2 kg/2¼ lb chuck steak or braising steak, trimmed and cubed
• 30 ml/2 tbsp olive oil
• salt and ground black pepper
• bread or couscous, to serve
• 2 tomatoes, peeled and chopped
• 1.2 kg/2¼ lb peas, fresh and shelled, or frozen
• a handful of brown kalamata olives
• 1 preserved lemon, chopped
• pinch of saffron threads