Ingredients (serves 6):
- 2/3 cup honey
- 1 large lemon, juiced
- 2 firm pears, cores removed, cut into thick wedges
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 2 tablespoons olive oil
- 2kg chuck steak, cut into 3cm cubes
- 2 brown onions, finely chopped
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, peeled, grated
- 3 to 4 tablespoons Moroccan Spice Blend
- 20g butter
Method:
- Place 1½ cups cold water, honey, ¼ cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender.
- Allow to cool. Drain, reserving liquid. Set pears aside.
- Preheat oven to 180°C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.
- Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft.
- Add garlic, ginger and spice blend. Cook, stirring, for 1 minute.
- Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil.
- Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1½ hours.
- Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden.
- Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender.
- Serve with pumpkin and chickpea salad and Moroccan bread (see related recipes).