Beef and Prune Tagine

Ingredients

2 Tbs olive oil
500 g diced beef
1 brown onion, finely chopped
1 garlic clove, crushed
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground ginger
400 g can diced tomatoes
1 cup (250mL) beef stock
3/4 cup (125 g) seeded prunes, coarsely chopped
150 g packet baby spinach leaves
1 1/2 cups (300 g) couscous
1 Tbs finely chopped flat-leaf parsley
Steamed baby carrots, to serve
Steamed broccolini, to serve

Method

Heat half the oil in a large saucepan over medium-high heat. Add half the beef, and cook, turning, for 3-4 minutes or until brown. Transfer to a plate. Repeat with remaining beef.

Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the garlic, cumin, coriander, turmeric and ginger. Cook, stirring, for 1-2 minutes or until fragrant.

Add the tomato and stock and bring to the boil. Return the beef to pan. Reduce heat and simmer, covered, for 15 minutes. Add the prunes and simmer, uncovered, for 15-20 minutes or until beef is tender and sauce thickens slightly. Add the spinach and cook, stirring, for 2 minutes or until wilted.

Meanwhile, place the couscous in a heatproof bowl and pour over 1 1/2 cups (375mL) boiling water. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate grains. Add the parsley and toss to combine.

Divide the couscous among serving bowls and top with the tagine to serve. Serve with baby carrots and broccolini.

Credits: Coles

Photo Credits: Coles