Method

1. Put the base of the tagine on the stove and add the olive oil.
2. When hot, add the beef and brown completely.
3. Once the beef is browned, add the tomatoes and coat the beef.
4. Add a teaspoon of chili powder and stir to coat meat.
5. Add the can of bean mix.
6. Peel the small brown onions but leave them whole.
7. Add the onions to the mix.
8. Add enough water to cover the beef.
9. Put the top on the tagine and place it in an oven at 160C.
10. Cook slowly for 3-4 hours, if tagine is loosing moisture too quickly, turn down heat.
11. Once meat is soft, turn off but leave in oven.
12. Peel the Dutch Creme potatoes, place in pot, and bring to boil.
13. Once potatoes are soft, drain off the water.
14. Add 25g butter and 1 cup warmed milk, and using a fork mash to a smooth consistency.
15. Add salt and pepper to taste.
16. Place mashed potatoes with a hollow centre on a plate.
17. Ladle the tagine mixture into the hollow and serve.