Tagine with beef, chickpeas, red peppers, dried apricots and tomatoes

Ingredients

700 g beef pulp (it is better to take inexpensive parts for a long stew), cut into pieces about 3-4 cm

half a glass of chickpeas, it is better to soak overnight in plenty of cold water with the addition of 1/2 tsp. soda.

a handful of dried apricots, rinsed

1/2 sweet pepper (any color)

a few cherry tomatoes

a pinch of saffron threads, pour 2/3 cup boiling water

1 st. l. seasonings Raz el Hanout (you can cook it yourself, I give the composition in the "Council")

salt

olive oil for frying

In this recipe, beef can be completely safely replaced with lamb - the result will be just as good.

Step 1

Sprinkle Raz el Hanout, salt evenly on a cutting board and coat the meat pieces well in this mixture.

Step 2

Heat a large skillet over high heat with olive oil. Quickly fry the meat on both sides, until browned (to seal it).

Step 3

Drain the water from the chickpeas and place them in a tagine. Add a teaspoon of olive oil. Lay the meat on top. Fill with saffron solution. Add dried apricots and cook over medium heat for about an hour with the lid closed.

Step 4