Beef Tagine with Green Olives

Serves 4

Preparation and Cooking 4 Hours

• ¾ kg (1 ½lbs) braising beef
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• 2 cloves garlic, crushed
• 4 tablespoons olive oil
• 2 tablespoons tomato puree
• 4 shallots, quartered
• 1 large potato cut into 1cm cubes
• 2 large carrots, cut into 1cm cubes
• 200g can chopped tomatoes
• 2 tablespoons fresh chopped parsley
• A pinch of salt
• 60g (1/2 cup) pitted green olives

1. Trim the beef and cut into 2cm (1 inch) pieces. Mix together the five spices with the garlic, two tablespoons of olive oil and the tomato puree. Turn the beef in this mixture and leave, covered, in the refrigerator overnight.
2. Heat the remaining oil in the Tagine base. Fry the shallots, potatoes and carrots until they begin to colour, lift out.
3. Fry the marinated beef until sealed on all sides. Return the vegetables with the chopped tomatoes any remaining marinade, the parsley and a little salt.
4. Cover and cook over a low heat for 3-4 hours, or until the beef is tender.
5. Stir the olives into the dish and allow 15 minutes to heat through.
6. Bon Appétit!