Ginger Beef With Sweet Potatoes
Equipment
- Tagine
Ingredients
- 2 tablespoons smen or ghee
- 40 g fresh root ginger peeled and finely chopped
- 1 onion finely chopped
- 500 g lean beef cut into bite-size chunks
- 1½ teaspoons ras el hanout
- 2 small sweet potatoes peeled and cubed
- 600 ml beef stock or water
- sea salt and black pepper
- small bunch coriander finely chopped, to garnish
Instructions
- Heat the smen or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the ginger and onion and cook for 3 minutes to let the flavours mingle.
- Add the beef, stir to coat well and cook for a further 1,5 minutes, then stir in the ras el hanout.
- Pour in the stock and bring to the boil, then reduce the heat, cover and cook gently for about 40 minutes to cook the meat and flavour the stock.
- Add the sweet potatoes and top up the liquid with water, if necessary, to just cover the beef and sweet potatoes.
- Re-cover and cook gently for a further 25–30 minutes until they are tender.
- Season to taste and garnish with the coriander.
- Serve immediately with plain, buttery couscous, if liked.
Notes & Wine Advice
For beef with new potatoes, peas & ras el hanout,
follow the recipe as for Ginger beef with sweet potatoes, replacing the sweet potatoes with 6–8 new potatoes, peeled and cut into bite-size pieces. After adding the new potatoes to the beef mixture, cook for 15–20 minutes, then toss in 250 g peas, re-cover and cook for a further 10 minutes. Season to taste and garnish with the coriander. Serve with couscous.