Beef, lamb or aubergine tagine, with shakshuka variant
This includes a way take out enough sauce to make a shakshuka with. All you need do is take the sauce of in the early stages and then put it in a pan and poach some eggs in it… Then you get you’re brekky in under 10 mins as it’s basically the amount of time it takes to cook ya eggs.
You can literally use this sauce with any meat and it’s banging with aubergine. It’s all about the low and slow… if you can. leave it all day and do your portioning in the evening.
For optimum flavour, try and get your meat with some fat on it. Use chicken thighs… Unless you want to be healthier, but if you’re using chicken breast use super gentle heat or it will dry out… With the Aubergine char it on your gas hob before cutting it up. Gives the tagine a richer flavor.
Garnish ain’t just to make things look pretty, it gives things so much more flavour and freshness. Especially with this stuff. Prep it or the week, or some each night when you eat it for dins, it should last a few days. It will make the difference.
To safe time, if you have a food processor, use it to do all your shopping. Especially the base – garlic, chilli, ginger, onions, coriander, mint and parsley stalks.
I like this with fresh ginger, but it’s not that authentic, so you can omit if it’s not to your taste.
You can always bulk this out with chick peas… But I know you’re not the biggest fan.
For your greens, I’ just steam some broccoli, wilt some spinach with some butter and seasoning and have it along side… Though you could wilt in the spinach into the Tagine.
- 1.6kg of diced beef, lamb or boneless chicken or breast. 100g per person for 14, taking into account fatty meat.
- variant 1.5 kg of aubergine – Charred and cut into large chunks.
- 2 red, 2 orange/yellow, 2 green peppers. Chopped roughly into large chunks. add another 1 of each pepper if doing Shakshuka
- 4 red onions, diced in food p or chopped in as easy a way as possible. Save time. Add another onion if doing Shakshuka
- 1 head of garlic diced in food p or chopped in as easy a way as possible. Add 4 more cloves if doing Shakshuka
- 250g of fresh ginger. diced in food p or chopped in as easy a way as possible. Add 50g more ginger if doing Shakshuka
- 2 red and 2 green chilli. diced in food p or chopped in as easy a way as possible. Add another of each chilli if doing Shakshuka
- 500/600g of chopped tomatoes (depending on tin size). Add another 300g if doing Shakshuka.
- 1 tube of tomato puree.
- 1 bunch of coriander. Chopped, keep stems and put to one side.
- 1 bunch of flat leaf parsley. Chopped, keep stems and put to one side.
- 1 bunch of mint. Chopped, keep stems and put to one side.
- 2 tablespoon of cumin seeds (ground will do but not as good)
- 2 tablespoons of tumeric + pinch for meat.
- 1 tablespoon of ground coriander + pinch for meat.
- 3 pieces of cinnamon or 1 tablespoon ground cinnamon + pinch for meat.
- 1 tablespoon of fennel seeds + pinch for meat.
- 1 tablespoon of smoked paprika + pinch for meat.
- 5-6 bay leaves
- 1 pomegranate, or just get a few packets of seeds (to garnish)
- Tahinni (to garnish)
- 300g of dried apricots, chopped.
- 300g of dated, chopped (get these pre-chopped and de-stoned if possible)
- Oil (use whatever you want with this) + 150 g of butter of ghie if doing aubergine.
- Seasoning – salt and pepper.
- 100ml of stock, to suit whichever meat/veg you are using.
For meat and aubergine:
- Heat enough oil/and butter if aubergine to coat bottom of deep saucepan in 1/2mm.
- Put in meat/aubergine. Season. Add a good pinch of all the above spices. Add half the tomato puree. Add apricots and dates. Add the stalks of mint, coriander and parsley.
- Brown off and put to one side.
- Heat enough oil to coat bottom of pan in 1/2mm.
- Add the bay leaves, cumin seeds and fennel seeds. Cook until the aroma is strong
- Add chopped garlic, chilli, ginger, onion. Cook for 5 mins on medium heat – remember to add additional ingredients if doing sauce for Shakshuka
- Add peppers and smoked paprika. Cook for 10 mins. Season well at this point.
- Add Chopped tomato and half of the tomato puree. Simmer for 10 mins.
- If you are doing the sauce for Shakshuka, this is the point you take it out. Remove 1/5 of sauce and put to one side. Make sure you get all the goodies from the bottom!
- Now add sauce to meat/aubergine. Add turmeric and cinnamon. Put to simmer or put in oven at 100-120c (depending on oven and how long you’re going to leave it for) for at least 2 hours, though the longer the better.
- 10 mins before service, add the chopped hers and leave to sit. Keep a bit of each of them to garnish with
- To serve – sprinkle herbs, pomegranate and a drizzle of tahini