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Tagine with beef, chickpeas, red peppers, dried apricots and tomatoes
In this recipe, beef can be completely safely replaced with lamb - the result will be just as good.
How to cook Tagine with beef, chickpeas, red peppers, dried apricots and tomatoes
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
Then add bell peppers and halved tomatoes. Close the lid and cook for another hour over medium-low heat. Sprinkle parsley or cilantro on top, if desired.
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