Beef Tagine With Sweet Potatoes

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From food and cooking of spain, africa and the middle east. as suggested by one reviewer, this is good with spinach and chickpeas added into the mix.

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Steps

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Heat the oil in a flameproof casserole and fry the meat , together with the turmeric and seasoning , over medium heat for 3-4 minutes , until the meat is evenly browned , stirring frequently.

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Cover the pan tightly and cook for 15 minutes over a gentle heat , without lifting the lid.

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Preheat the oven to 350.

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Add the onion , chili , paprika , cayenne and cumin to the pan with just enough water to cover the meat.

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Cover tightly and cook in the oven for 1 - 1 1 / 2 hours , till the meat is very tender , checking occasionally and adding extra water if necessary , to keep the stew moist.

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Meanwhile , peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring.

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Transfer to a pan , bring to a boil , simmer for 2-3 minutes , drain.

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Stir the chopped herbs into the meat , adding a little extra water if the stew appears dry.

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Arrange the potato slices over the meat and dot with butter.

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Cover and cook in the oven for a further 10 minutes , till the potat.

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Ingredients

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stewing beef, vegetable oil, turmeric, onion, fresh chili pepper, paprika, cayenne pepper, cumin, sweet potato, fresh parsley, fresh cilantro, butter, salt, pepper