Beef Tagine [1]

6 tbsp olive oil

4 onions, thinly sliced

2 tbsp fresh ginger, finely chopped

2kg boneless beef, cut into 5cm chunks

4 tsp ground cumin

2 tsp paprika

2 tsp coriander, ground

450ml passata

400g canned tomatoes

800ml water

700g butternut squash, cut into chunks

100g sultatnas

400g canned chickpease, drained

salt and pepper

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<strong>Method:</strong>
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1. Heat oil in a large, deep pan. Add onions and gently fry until softened, about 5 minutes, then add ginger.
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2. Cook meat in batches until lightly coloured. Return all meat to the pan, stir in spices and cook for a minute.
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3. Add passata, tomatoes and water then bring to a boil, stirring occasionally. Season well then cover and simmer for 1-1/2 hours, or until beef is tender.
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4. Add butternut squash. Stir well, cover and cook for 20 minutes or until squash is tender. Stir in sultanas and chickpeas and heat through for 5 minutes.
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5. Serve over couscous.

Cooks Note