Pete, a quick google convinces me that beef tagine is quite proper.

If we are gong to tagine as such rather than marinade meat and cook as joint (there goes that word again, Debs) then the choice of vegetable and fruit becomes tricky. I'd still go for carrot but I've gone off courgette in tagines and I am not keen on aubergines although I suspect that they grow OK if well watered in north Africa. I'm not sure what other firm root veg would suit. I have seen recipes using sweet potato, so does anyone know whether they are native to Africa? I associate them with the West Indies. THe other favourite to add to beef tagines seems to be prunes or prune juice, but with only a few portapotties that might be unwise!

So, tentatively, if tagining, it might be worth thinking about beef, usual spices and harissa, carrots and sweet potatoes.

Has anyone got access to an ethnic shop (usually Indian) that sells saffron in large bags at cheap prices (like the market in Jerusalem does)? The lump we put in last time would probably have been a tenner in teh supermarket?

Or shall we not do it as tagine on fire?