Tajine Jelbana (Peas Tagine)

Method4 steps · about 1 hr 15 min

1. 1

   Step 1: In a casserole or tagine, heat the olive oil (3 tablespoons) and cook the stewing beef (1½ lb) over medium heat for a few minutes. Add onion (1), garlic (3 cloves), salt and pepper, and sauté for 5 minutes, stirring regularly.

   Uses 1½ lb stewing beef (cut large chunks) · 3 tablespoons olive oil · 1 onion (thinly sliced) · 3 cloves garlic (crushed) · Salt · Pepper

2. 2

   Step 2: Add carrots (2), peas, spices and tomato paste (1 tablespoon). Reduce heat and simmer for 10 minutes covered, stirring occasionally.

   Simmer with peas · 10 minUses browned beef and aromatics · 2 carrots (peeled and cut in 1-inch/2,5cm slices) · 1 lb shelled peas (fresh or frozen) · ½ teaspoon ras el hanout · ⅓ teaspoon turmeric · ½ teaspoon ground ginger · ½ teaspoon cumin · 1 tablespoon tomato paste

3. 3

   Step 3: Cover with water and simmer for 15 minutes.

   Simmer in water · 15 minUses beef, pea and carrot tagine

4. 4

   Step 4: Add the potatoes (2), artichoke bottoms (4), bay leaves (2), cilantro (2 tablespoons) and parsley (2 tablespoons). Cook for at least 30 minutes, continuing as needed until the beef is tender and the vegetables are fully cooked.

   Cook vegetables · 30 minUses simmering beef tagine · 2 potatoes (peeled and cut into chunks) · 4 artichoke bottoms (halved) · 2 bay leaves · 2 tablespoons chopped cilantro · 2 tablespoons chopped parsley