Beef Tagine with Sweet Potatoes

INGREDIENTS
2 1/2 to 3 pounds beef stewing meat, such as shoulder, chuck, or short ribs
of beef (with some bone), cut into 1 1/4 inch chunks
1/4 teaspoon turmeric
Salt
1/4 teaspoon freshly ground black pepper
1/4 cup oil
1/2 teaspoon sharp paprika
1/4 teaspoon ground ginger
2 pinches ground cumin
1 pinch cayenne pepper
1 1/2 medium onions, finely chopped
1/4 cup mixed chopped herbs (parsley and cilantro)
2 ripe tomatoes
1 pound sweet potatoes
Juice of 1 lemon

EQUIPMENT
Paring knife
Vegetable peeler
5 1/2 quart flameproof casserole with a tight-fitting lid
3 1/2 quart saucepan
Shallow ovenproof serving dish
Aluminum foil

WORKING TIME: 30 minutes
COOKING TIME: 2 hours or more

Serves: 4 to 6

1. Remove and discard the excess fat from the beef. Place the beef in the casserole with the turmeric, salt, pepper, and oil. Fry, turning the beef often to lightly brown all sides. Cover the casserole tightly and cook 15 minutes WITHOUT LIFTING THE COVER. The meat will cook in its own juices, drawn out by the salt over low heat.

2. Stir in the remaining spices, chopped onion, herbs, and very little water. Simmer, covered, 1 1/2 to 2 hours over gentle heat, until the meat is very tender (almost falling off the bones). Add water whenever necessary to keep the meat from scorching.

3. Peel the tomatoes, halve them crosswise and squeeze out the seeds, then cut them into chunks. Peel the sweet potatoes and cut them into 1/2-inch-thick slices.

4. Preheat the oven to 350°F. Transfer the meat and gravy to the serving dish. Place the sweet potatoes on top of the meat and the tomatoes on top of the sweet potatoes. Cover with foil and bake 40 minutes, until the meat and potatoes are tender. Remove the foil cover, raise the oven temperature to 450°F, and transfer the dish to the upper shelf of the oven. Bake until there is a brown-spotted crust over the tomatoes. (If there is a great deal of gravy in the pan, pour it off into a saucepan and reduce over high heat to 1 cup before returning it to the dish.) Taste for seasoning and serve at once.

From: Couscous and other Good Food from Morocco by Paula Wolfert
Posted to rec.food.cooking by Bob Terwilliger on June 4, 2009.