I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavours time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this beautiful food – a saucepan will still... - www.sbs.com.au
Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put into the fridge for a couple of hours – ideally overnight. That way the spices really penetrate and flavour the meat.
When you're ready to cook,...
.
