Beef and Pumpkin Tagine

Ingredients
- 2 Tbsp oil
- 400g chuck steak, cut into 2cm cubes
- 1 onion, chopped
- 4 cloves garlic, crushed
- 1 stick celery, sliced
- 3 tsp cumin
- 2 tsp coriander
- 1 tsp ground ginger
- 1 tsp turmeric
- ¼ tsp nutmeg
- ¼ tsp chilli flakes
- 400g can homebrand tomatoes
- 2 cups chopped pumpkin
- ½ cup chopped dates
- ¼ cup chopped almonds
- 1 cup shredded silver beet
- 1 ½ cups cooked couscous
Method
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Preheat the oven to 160°C.
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In a large pan heat the oil, and lightly brown the meat in 2 or 3 batches. Place in a casserole dish.
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Add the onion, garlic and celery to the pan and cook for 3 or 4 minutes until softened. Then add the cumin, coriander, ginger, turmeric, nutmeg, and chilli flakes. Stir for 2 minutes until fragrant. Stir in the tomatoes and 1 cup water. Add tomato mixture to the meat.
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Cover and place in the oven for 1 hour. Remove and add the pumpkin, dates and almonds, then place back into the oven for a further 30 minutes or until the meat is tender.
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When your tagine is ready remove from the oven and stir in the silver beet.
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Serve in bowls with couscous, and garnish with chopped coriander.
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SMART TIP - Browning the meat helps to seal in the juices before going into the casserole dish.