Beef Tagine with Cous Cous

by SuperValu

This is simply delicious and as with most dishes of this nature it tastes even better the next day!

4 people 90 minutes 20 minutes

Ingredients

Mix together the mixed herbs with the spices (cumin, cinnamon, chilli powder) and the sugar.
Toss the beef pieces in the spice mix, adding the oil to coat the spice to the beef.
Leave the meat for 20 minutes and then fry off on a large frying pan until all of the meat has been browned evenly.
Transfer the meat to an ovenproof casserole dish.
Preheat oven to 170°C/325°F/Gas Mark 3.
Next fry off the onions, garlic and sweet potato for approx 3-4 minutes until well browned.
Add the plain flour and stir this with the vegetables for a minute or two.
Then mix in the chopped tomatoes with the beef stock.
Pour all of this deliciously fragrant sauce into the casserole dish, mix in with the meat and pop into the oven and simmer for 1 hour until the meat is tender.
Check the dish every 20 minutes to give it a stir and if you feel the mixture is becoming too dry add in some additional stock.
After an hour, add the chickpeas, raisins and orange zest and return to the oven for a further 20-30 minutes.

At this stage place the cous cous into a large bowl, pour in the boiling water/ chicken stock and cover with some cling film and leave for 15 minutes.
Remove the cling film, fluff up the mixture with a fork and season with some salt and pepper.
Serve with the Beef Tagine and if desired you could sprinkle with some toasted almonds and/or natural yoghurt.