Moroccan Beef

• beef cut into stew pieces
• ras-el hanout spice mix
• 1 chopped onion
• coriander stalks, chopped
• can of chickpeas
• can tomatoes
• vegtable or chicken stock
• butternut squash
• prunes

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. Cover the meat and leave it in the fridge for a few hours, overnight if possible.
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. 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. 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. Top the pan up with another 400ml of stock or water, cover and leave for another hour and a half.

beef, hanout spice mix, onion, coriander stalks, chickpeas, tomatoes, chicken stock, butternut squash, prunes

Taken from www.epicurious.com/recipes/member/views/moroccan-beef-50166599 (may not work)