Beef, date and spinach tagine
A historically North African dish named after the earthenware pot in which it is cooked.
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Ingredients
- 1.2 kilograms beef blade steak, chopped coarsely
- 1/4 cup (35g) plain flour
- 1 tablespoon olive oil
- 1 red onion (300g), chopped finely
- 2 cloves garlic, crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon saffron threads
- 1 cup (250ml) beef stock
- 410 grams canned diced tomatoes
- 3/4 cup (100g) seeded dried dates
- 315 grams spinach, shredded coarsely
- 1 tablespoon preserved lemon rind, thinly sliced
- 1/3 cup (45g) coarsely chopped roasted unsalted pistachios
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