Moroccan Beef

1. 1

   Chop 600g of shin beef up into bite sized pieces and add a spice rub made from a level tablespoon each of ras-el hanout, ground cumin, ground cinnamon, ground ginger and sweet paprika, seasoned with salt and black pepper. Toss the beef around to make sure that the spices completely cover it.

2. 2

   Cover the meat and leave it in the fridge for a few hours, overnight if possible.

3. 3

   Fry the meat for five minutes or so in a medium hot pan with a big glug of oil until it starts to brown and singe at the edges.

4. 4

   Add a finely chopped onion and the chopped stalks from a small bunch of coriander to the pan and continue to stir and cook for another five minutes before adding a drained can of chickpeas and a can of chopped tomatoes, along with 400ml of vegetable stock or water. Bring it all to the boil, cover and reduce the heat to a gentle bubble. Leave for an hour and a half.

5. 5

   Next, add a smallish squash - a butternut squash will be fine - peeled, the flesh chopped into big chunks. Also add 100g of prunes, each one cut in half.

6. 6

   Top the pan up with another 400ml of stock or water, cover and leave for another hour and a half.

* Per serving · 4 servings · Values may vary.

No additional tips available.