Sterling Silver Tri-tip, denuded. 2½lb meat in total, cut into 1” cubes
1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
2 large onions, grated
2 tbsp olive oil
2 tbsp argan oil
3 cloves garlic, crushed
1-pint tomato juice
2 x 400g chopped tomatoes
115g/4oz dried apricots, cut in half
55g/2oz dates, cut in half
55g/2oz sultanas or raisins
85g/3oz flaked almonds
1 tsp saffron stamens, soaked in cold water
600ml/1-pint beef stock
1 tbsp clear honey
2 tbsp cilantro, roughly chopped
2 tbsp flat leaf parsley, roughly chopped
Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the beef in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
Preheat the oven to 325 F.
Heat 1 tbsp olive oil and 1 tbsp of argan oil in a tagine or large casserole (le creuset type cooking vessel). Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.
Heat the remaining oil and brown the cubes of beef on all sides, remove browned meat and reserve. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, beef stock and honey to the tagine. Return the beef and any juices to the tagine. Bring to the boil, cover with a lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.