Beef and prune tagine
trimmed beef chuck steak
400 g, (buy 500g) cut into 2cm pieces
1 medium, finely chopped
canned diced tomatoes
1 cup(s), salt-reduced
½ cup(s), seeded
baby spinach leaves
2 tbs, lightly toasted
fresh lemon rind
- Heat half the oil in a large saucepan over medium-high heat. Cook the beef, in two batches, for 3-4 minutes or until browned. Transfer to a plate.
- Heat the remaining oil in the same pan over medium heat. Cook the onion, stirring, for 3-5 minutes or until softened. Add the cumin, coriander, turmeric, ginger and cinnamon and cook, stirring, for 1-2 minutes or until fragrant.
- Add the tomato and stock and bring to the boil. Return the beef to the pan. Reduce heat to low and simmer, covered, for 45 minutes. Add the prunes and simmer, uncovered, for 20-25 minutes or until the beef is tender and sauce has slightly thickened. Stir in the spinach and cook for 2 minutes or until wilted.
- Meanwhile, place the couscous in a medium heatproof bowl. Pour over ¾ cup (180ml) boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the almonds and the lemon rind. Serve the couscous topped with the tagine.