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Adapted from a recipe I found, but using ingredients I already had in the cupboard. This recipe uses beef mince, but lamb mince may be used, if preferred. I served it with plain white rice, or you could also serve it with couscous. The original recipe used a Tagine for the final step, but any heavy-base frypan or saucepan, with a lid, would do the job. A hearty Winter meal that would probably serve 4, but is a good main meal for 2 hearty eaters. The red wine is an optional extra; our choice for this meal was a very nice Shiraz.
This meal is best prepared and served immediately, however leftovers may be refrigerated and reheated the day after