- Heat the oven to 200°C
- Heat the oil in a large oven proof pan with a lid, and add the onion. Cook for 5 mins to soften.
- In a bowl, toss the beef in Shemin’s Ras el Hannout. Add to the onions and cook for a few minutes, turning the beef to brown it all over.
- ·Add the garlic, honey, dried prunes and stock. Bring to the boil, the pop into the oven, covered, for 90 mins.
- Season and serve with couscous or mash with coriander and the sesame seeds scattered over the top.
This tagine is a versatile, one pot dish, cooked slowly and gently to give the spices time to deliver their punch and the meat time to melt and tenderise.