Name: Beef, pumpkin and date tagine
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 1
Cuisine: african
Ingredients: 18.20 gm extra virgin olive oil; 2 brown onions, cut into wedges; 2 tsp cumin seeds; 1 1/2 tsp ground coriander; 2.50 gm ground ginger; 2.50 gm ground cinnamon; 1kg gravy beef, cut into 2cm pieces; 1l vegetable stock; 500g butternut pumpkin, peeled, seeded, cut into 2cm pieces; 100g fresh dates, pitted; 150g Lebanese couscous; 100g pkt toasted slivered almonds; 125.00 ml fresh coriander leaves

Beef, pumpkin and date tagine

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Prep Time:
10 minutes

Cook Time:
90 minutes

Total Time:
100 minutes

Cozy up with this warming tagine for a comforting night in.

Ingredients:

18.20 gm extra virgin olive oil
2 brown onions, cut into wedges
2 tsp cumin seeds
1 1/2 tsp ground coriander
2.50 gm ground ginger
2.50 gm ground cinnamon
1kg gravy beef, cut into 2cm pieces
1l vegetable stock
500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
100g fresh dates, pitted
150g Lebanese couscous
100g pkt toasted slivered almonds
125.00 ml fresh coriander leaves

Instructions:

In a large saucepan over medium heat, heat oil, then add onion and cook for 5 minutes until soft. Stir in cumin, coriander, ginger, and cinnamon, cook for 1 minute until aromatic. Add beef and beef stock, bring to a boil. Reduce heat to low and simmer covered for 1 1/4 hours until beef is tender. Stir in pumpkin and dates, simmer partially covered for 20 minutes until pumpkin is tender.
Cook the couscous in boiling salted water until tender, then drain well before adding the almonds and coriander.
Portion the couscous into individual serving bowls. Top with a generous amount of the savory beef tagine and enjoy promptly.

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