A hearty beef tagine that will keep your family's tummies full and warm.
600g stewing beef
2 tbsp olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
400g can of chickpeas
400g can chopped tomatoes
800ml vegetable stock
1 small butternut (about 800g), deseeded and cut into 5cm chunks
2 tbsp slivered almonds – toasted
Salt and black pepper
1 tbsp Ras El Hanout Spice mix*
1 tbsp ground cumin
1 tbsp ground cinnamon
1 tbsp ground ginger
1 tbsp sweet paprika
1. Mix all the spice rub ingredients and beef in a bowl and give it a good massage. Cover and chill in the fridge for a few hours, or even better, overnight.
2. To start cooking, heat olive oil in a tagine or casserole and sauté the meat on medium heat for five minutes. Add onion and coriander stalks and fry for another five minutes.
3. Add in the chickpeas and tomatoes, then pour in 400ml of stock. Bring to boil, and reduce to a simmer for one hour.
4. After an hour, add your squash, and the rest of the stock. Gently stir and let it simmer for another hour. Keep a eye on it and add some water if it looks too dry.
5. Once the time is up, check the consistency. If it seems watery, simmer for another 5-10 minutes. Season with a pinch or two of salt.
6. Garnish with coriander leaves and toasted almonds, and serve with couscous.