Moroccan beef tagine

Method

1. Combine all the herbs and spices in a bowl to form a powder, and add the chopped parsley, mint and coriander. Mix well.
2. Add the diced beef to the herb mix and massage into the meat.
3. Allow to stand and marinate for two to three hours.
4. Heat a little oil in the tagine and begin to seal of the marinated meat, a little at a time.
5. Put the sealed meat aside.
6. Repeat until all the meat is sealed.
7. Saute the diced onions in the tagine and put aside with the meat.
8. While the tagine is still warm, add the crushed tomato and a little water to form a liquid. Heat gently, stirring occasionally.
9. Once the sauce is heated add the meat and onions to the tagine.
10. Place the lid on the tagine, and then place it in an oven set at 160 degrees Celsius and slowly braise for two to three hours.
11. After about 2 hours add the apple.
12. Just before serving add a handful of chopped parsley.
13. Serve with mashed potatoes (yes I know traditionally it would be couscous), and yoghurt as garnish