Festive Beef Tagine

INGREDIENTS

• 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

METHOD

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.