Festive Beef Tagine
- Prep: 15 minutes
- Cook: 2 hours
- Serves: 4
INGREDIENTS
- 1 tbsp oil
- 1 onion, chopped
- 400g pack diced braising steak
- 1 cinnamon stick
- 1 tsp ground coriander
- ½ tsp mixed spice
- 1 clove garlic, chopped
- 400g can chick peas, drained
- 400g can chopped tomatoes
- 75g dried cranberries
- 1 preserved lemon, chopped
- 400g butternut squash, peeled and diced
- ½ tsp LoSalt
- 28g pack fresh coriander, chopped
METHOD
- Preheat the oven to 180oC, gas mark 4.
- Heat the oil and fry the onion and steak for 4-5 minutes to brown. Add the spices and garlic and cook for 1 minute.
- Stir in the chick peas, tomatoes, cranberries, 200ml water and lemon and bring to the boil.
- Stir in the squash and transfer to a casserole dish. Cover with a tight fitting lid and cook for 2 hours until the meat is tender, checking every 40 minutes or so and adding a splash of water if it starts to look dry.
- Remove the cinnamon stick. Stir in the LoSalt and coriander and serve with couscous.