This recipe is from the little booklet you get when you buy a slow cooker. Although the cooker broke a few years ago, we have kept the booklet just for the tagine. But you do not have to use a slow cooker. Once you have browned the meat and cooked the onions you can finish cooking the tagine in a slow cooker (on low all day, or on high for 4-5 hours), or you can do it all in an ovenproof pan or pot and finish cooking it on the stovetop or in the oven.
1 kilogram lean beef, cubed
2 onions, chopped
6 cloves of garlic, finely chopped
1/4 cup Moroccan seasoning
1 tablespoon ground cinnamon
2 cups beef stock
2 strips of lemon rind, or 1/4 of a preserved lemon
2 tins of tomatoes
1 cup pitted dates, roughly chopped
1 big tablespoon honey
Heat the oil over a medium heat in a large pan. Brown the meat in batches, putting the cooked meat aside to drain.
In the empty pan heat a little more oil then add the onions and cook for 10 minutes, or until golden brown. Stir in the garlic, spices, stock, lemon, tomatoes and meat.
Either finish cooking in a slow cooker, or in a covered pan on the stovetop or oven.
One hour before the tagine is finished cooking add the dates and honey. Cover again and finish cooking.
This time we had the tagine with cannellini bean mash, broccoli and carrots.