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RUNDVLEES TAJINE
Bereidingstijd: 25 minuten + 2 uur om het vlees te marineren
Kooktijd: 3 uur
VOOR 4
INGREDIËNTEN
1 1/2kg doorregen stoofvlees
Specerijen:
o 1eetlepels gemalen komijn
o 1theelepel gemalen kurkuma
o ½ theelepel gemalen kaneel
o ½ theelepel saffraandraadjes
o 1 theelepel gemalen gember
o 1 theelepel paprika
o 2 teentjes knoflook, geperst
80 ml olijfolie
2 uien, gesneden
500 ml runderbouillon
2 tomaten, gepeld en fijngehakt (1 x klein blikje)
1 wortel, gesneden in lucifers
15 g verse gemalen koriander
155 g ontpitte Kalamata olijven
1theelepel fijngesneden citroenschil
1 ½ eetlepels honing
Zout & peper
BEREIDINGSWIJZE
Plaats de komijn, gember, kurkuma, paprikapoeder, kaneel, knoflook, 2 eetlepels olie en 1
theelepel zout in een grote kom en voeg het vlees toe, dek het vlees af en zet het voor 2 uur in
de koelkast. Verhit de resterende olie in de tajine en bak het vlees in kleine hoeveelheden, voeg
de ui toe als al het vlees is teruggedaan in de tajine, kook nog eens 2-3 minuten. Voeg de
bouillon, tomaat, saffraan, wortel en koriander toe en roer. Gedurende 3 uur met behulp van de
sudderfunctie laten koken met deksel erop. Serveer met couscous en besprenkel met de honing.
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