Tagine with fresh apricots

Bring the beef to room temperature. Chop the onion. Grate the ginger. Finely chop the parsley. Cut the beef into large pieces.

Heat three quarters of the olive oil in a frying pan and fry the pieces of meat around brown in 3-4 minutes. Divide the onion in between and sprinkle the meat with salt, generously freshly ground black pepper, ginger, cinnamon and paprika. Pour in so much hot water that the meat is just below it. Cook the meat with the lid tilted on the pan in 2-2.5 hours until tender. Stir frequently.

Wash the apricots, halve them and remove the seeds. Divide the apricots between the beef and spoon in the honey. Let everything simmer uncovered for another 10-15 minutes until the apricots are soft and the meat is covered with a sauce.

Roast the almonds in a frying pan with the rest of the olive oil around golden brown. Put the meat with apricots in a preheated tagine or dish and sprinkle the almonds and parsley over it. Serve with couscous.