Beef tagine with sweet potatoes and peas

Ingredients for 4 servings:

• 2 tbsp ghee or olive oil
• 40 g fresh ginger root, finely grated
• 1 onion(s), finely chopped
• 1,000 g lean beef, cut into bite-sized cubes
• 2 tsp Ras el Hanout
• 2 medium-sized sweet potatoes, peeled and diced
• Sea salt
• pepper, black
• 500 g peas, fresh or frozen
• 3 tomatoes, peeled, pitted, finely chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 45 minutes

Heat the fat in a tagine or heavy-bottomed casserole dish. Stir in the ginger and onion and sauté until softened. Stir in the meat and ras el hanout and add water until the meat mixture is just covered. Bring to a boil, then reduce the heat and simmer gently, covered, for about 40 minutes. Add the sweet potato cubes, season with salt and pepper, and cook covered for another 20 minutes, until the meat is tender. Stir in the peas and tomatoes and cook covered for another 5-10 minutes. Serve with couscous or flatbread. Tip: Serve with preserved lemon and coriander, if desired.