If you don’t have a tagine, a slow cooker is a good substitute and if you don’t have a slow
cooker, use a heavy-based saucepan. This recipe of beef and sweet potato is cooked slowly
in a tomato-based gravy featuring Spice Fusion’s Ras el Hanout and honey and raisins.
800g beef, cut into chunks
2½ tbsp Spice Fusion Ras el Hanout, divided
2 tsp butter
2 tbsp vegetable oil
600g sweet potato, cut into large chunks
1 large onion, finely chopped
3 cloves garlic, crushed
1 can chopped tomatoes
½ cup water
¼ cup each of honey and raisins
Salt and black pepper to taste
Chopped parsley to garnish
Sprinkle 2 tablespoons of Ras el Hanout over the beef pieces, mix thoroughly.
Heat the butter and oil in a frying pan and cook the meat in batches until browned on all sides.
Add the onion and garlic and sauté until golden brown and caramelised, adding more oil if necessary.
Place sweet potato on the base of slow cooker. Add the beef, onion and garlic, the tomatoes, stock and salt
and sprinkle over the remaining half teaspoon of Ras el Hanout.
Cook on HIGH for 2 hours, then LOW for 3 hours or until meat is very tender.
Add honey and raisins and cook for a further 15 minutes.
Garnish with coriander or parsley.
