This recipe uses 'Ras el Hanout' a special Moroccan blend of 13 herbs and spices.
- 4 servings of chicken, beef, lamb or pork
- 1 300g pouch Telegraph Hill Apricot and Olive Tagine
- 1 cup of stock or water (Use this liquid to rinse the pouch to get all the flavour)
Brown 500g of sliced meat of your choice, this sauce is great with beef, lamb, pork or chicken. (Optional flour the meat before browning).
Preheat oven to 150˚C. Place the combined ingredients in a covered casserole dish or Tagine. Alternatively use a slow cooker on a low heat. Cook until the meat is tender.
Add beans, chickpeas, diced potatoes, rice or orzo / pasta and cook for a further 15 - 30 minutes.
Serve on a bed of couscous or with Olive Oil mashed potatoes (1/4 cup of Telegraph Hill Extra Virgin Olive Oil, clove of crushed garlic and 1/8 cup of lemon juice).