Beef, Prune and Orange Tagine

Ingredients

• 2 tbsp ‏Olive oil
• 700 grams ‏Chuck steak, trimmed, cut into 3cm cubes
• 2 ‏Medium brown onions, cut into wedges
• 2 ‏Garlic cloves, crushed
• 2 tsp ‏Moroccan seasoning
• 2 tsp ‏Ground coriander
• 1 tsp ‏Ground cumin
• 10 cm strip ‏Orange rind
• 2 tbsp ‏Tomato paste
• 2 ‏Beef stock
• 1 cup ‏Pitted prunes
• 1 cup ‏Green olives
• ‏Parsley and couscous, to serve

1. Heat the oil into a tagine and cook the steak brown for 5 minutes.
2. Transfer them into a plate and heat the rest of the oil. Fry the onion, garlic, coriander, orange rind, cumin and seasoning.
3. Cook for 1 minute and add tomato paste. Toss for another minute.
4. Add the beef back into the tagine and pour stock and 1 cup of water to it.
5. Bring it to a boil and simmer for 1 hour.
6. Throw in the olives, prunes and again cook for 1 hour or until the steak is tender.
7. Remove the orange rind and add parsley on top.
8. Serve hot with couscous.