Beef and vegetables tagine

Ingredients

• 5 oz beef sausages
• 3.5 oz beef meatballs
• 3 medium potatoes
• 3 carrots
• 3 turnips
• 1 red onion
• 2.5 oz concentrated tomato
• 1 Tbsp water
• 1/2 cup boiling water
• 1 beef stock
• 1 drizzle of olive oil
• 1 lemon confit
• 3 Tbsp olives
• 1 tsp ras el hanout
• 5 oz chickpeas
• fresh cilantro
• salt
• pepper

Materials

• 1 tagine pan or sauce pan

Preparation

• Pour a drizzle of olive oil in a tagine pan or a sauce pan. Golden the sausages and meatballs on each side.
  Meanwhile, cut the vegetables. Peel the potatoes, carrots and turnips. Cut into small and regular pieces and set aside. Set the meat aside when it's golden.
• Peel and julienne the onions. Add them in the tagine pan and stir.
  
• Add the ras el hanout, the concentrated tomato and a tablespoon water. Stir and season with salt and pepper to taste.
• Put the vegetables in the tagine pan, add the lemon confit (cut it into quarters before). Dissolve the beef stock into the 1/2 cup of boiling water and add it to the tagine pan.
  
• Add the meat. Cover the tagine pan and cook for 35 minutes. Verify if the vegetables are cooked, if not, cover again and cook for 5 to 10 minutes more.
• Add the chickpeas and olives and cover for 5 to 10 minutes more.
  
• Decorate with some olives and fresh cilantro.