Average Rating  ? No. of Servings   4 Approximate Cost   $65.09 Comments:   Ingredients: 0.60 kg   beef stew meat   120.00 g   brown onion (ea)   0.50   coriander (fresh bunch)   30.00 ml   olive oil pure   1.00   chickpeas (canned)   1.00   tomatoes diced (canned)   0.80 l   vegetable stock powder-GF   0.80 kg   pumpkin   100.00 g   pitted prunes   1.00 tbsp   ras el hanout   1.00 tbsp   cumin   1.00 tbsp   cinnamon   1.00 tbsp   ginger (ground)   1.00 tbsp   paprika   Optional Ingredients: 0.00 tbsp   almonds sliced Add to shopping list

Directions: Mix spices together with some salt and black pepper. Chop beef into large chunks. Place in large container and massage spices into it. Leave for several hours or preferably overnight. When ready to cook. Peel and chop onion, pick the leaves off the coriander and put aside. Roughly chop the coriander stalks and add to onion. Heat the oil in large casserole and fry the meat in batches until it is sealed, adding more oil as required. Then add the onions and stalks and fry until softened. Mix meat and onions together and add chickpeas and tomatoes. Add half the stock stir well and bring to the boil. Cover and cook over a low heat for 1 1/2- 2 hours (depending on quantities). Chop pumpkin or squash into 5 cm chunks and roughly tear prunes. Add to the meat with the rest of the stock. Cook for another 1 1/2 hours. If too runny by then, cook longer with the lid off. the meat should be tender and falling apart by then. Serve on couscous or rice garnished with coriander and almonds if using.