This Moroccan Hash leans on preserved lemon and olive to do the heavy lifting. We char the Beef for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the dried apricots and the rest of the preserved lemon and olive flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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