Festive Beef Tagine



  • 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


  1. Preheat the oven to 180oC, gas mark 4.
  2. 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.
  3. Stir in the chick peas, tomatoes, cranberries, 200ml water and lemon and bring to the boil.
  4. 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.
  5. Remove the cinnamon stick. Stir in the LoSalt and coriander and serve with couscous.