Makes 4-6 servings
- 500g Diced beef
- 200g Onion, diced
- 200g Tinned chopped tomatoes
- 100g Almonds
- 50g Walnut halves
- 100g Prunes, dried
- 200g Chopped coriander (fresh)
- 1 tbsp Garlic, crushed
- 1 tbsp Ginger, chopped
- 1 tsp Smoked paprika
- 1 tsp Turmeric
- 1 tsp Ground cinnamon
- 1 tsp Cayenne pepper
- 2 tbsp Honey
- 2 tbsp Rapeseed Oil
- 500ml Lamb stock
- Salt and pepper to personal preference
- Heat the oil in the pan, add the onion, garlic, and ginger, and cook until light brown in colour, stirring regularly. Taking care not to over cook or burn.
- In a small bowl add the smoked paprika, turmeric, cinnamon powder and cayenne pepper, and mix with a little water to make into paste*. Add to the pan and cook for 2 minutes.
- Add the diced beef, stir the meat well to mix with the spices, then add the lamb stock followed by the honey. Season to preference with salt and pepper well then bring to boil and reduce the heat to simmer for approx. 1 hour. Halfway through add the prunes, almonds and walnut halves.
- Remove from the heat and mix in the chopped coriander (optional). Serve with either whole wheat couscous or warm fluffed up couscous.
*By mixing the spices into a paste, it helps to prevent spices from burning as easily
Can be frozen in individual portions for up to a month (assuming the meat is fresh and hasn’t already been frozen). Can be kept in the fridge for up to three days.