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.
Stir in the chick peas, tomatoes, cranberries, 200ml water and lemon and bring to the boil.
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.
Remove the cinnamon stick. Stir in the LoSalt and coriander and serve with couscous.