Beef and Lentil Tagine

Ingredients

• 2 pounds beef short ribs, cut into 2-inch pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 can 14.5-ounce diced tomatoes
• 1 cup brown or green lentils, rinsed and drained
• 2 cups beef broth
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped dried apricots
• 1 tablespoon preserved lemon, finely chopped

Method

1. 1Heat the oil in the bottom of a clay or ceramic tagine over medium heat, then add the chopped onion and cook, stirring occasionally, until it is softened and lightly browned, about 8 minutes.
2. 2Add the minced garlic and grated ginger to the pot and cook, stirring constantly, for 1 minute, until fragrant.
3. 3Stir in the cumin, smoked paprika, cinnamon, and turmeric, and cook for 1 minute, until the spices are fragrant.
4. 4Add the beef to the pot, browning it on all sides, about 5 minutes, then add the diced tomatoes, lentils, beef broth, salt, and pepper, and bring the mixture to a boil.
5. 5Cover the tagine and transfer it to the oven, where it will cook, undisturbed, for 2 1/2 hours, until the beef is tender and the lentils are cooked through.
6. 6Remove the tagine from the oven and stir in the chopped parsley, cilantro, apricots, and preserved lemon.
7. 7Let the tagine rest, covered, for 10-15 minutes, before serving, to allow the flavors to meld together.
8. 8Serve the tagine hot, garnished with additional parsley and cilantro, if desired.

Nutrition per serving