Berkoukes

Method

Heat butter and oil in a large tagine or heavy-bottomed pot, then brown the meat on all sides and remove. Add onions and cook until softened, then return the meat with ginger, cinnamon, and saffron, stirring well. Pour in stock and bring to a simmer, then cover and cook for 45 minutes until the meat is tender. Add tomatoes, chickpeas, raisins and almonds, then season with salt and pepper and simmer for a further 15 minutes. Toast the berkoukes in a dry pan for 2-3 minutes until golden, then stir into the tagine and simmer uncovered for 5-7 minutes until the pearls are tender and have absorbed the broth. Garnish with fresh coriander and serve hot directly from the tagine.