Creamy Beef Tagine with Prunes

• 2 tablespoons oil
• 1 kg gravy beef, trimmed and cut into 2cm pieces
• 1 large onion, thickly sliced
• 3 cloves garlic, crushed
• 1 cinnamon stick
• 2 teaspoons ground cumin
• 2 teaspoons turmeric
• 1 teaspoon ground cardamom
• 1 1/2-2 cups beef stock
• salt and freshly ground black pepper, to taste
• 1/2 cup pitted prunes
• 300 g can chickpeas, drained
• 125 g PHILADELPHIA Cream Cheese, chopped
• 2 tablespoons chopped mint
• couscous or rice, to serve
• mint sprigs, for garnish

1. HEAT half the oil in a large saucepan and brown the beef in batches.
2. Remove and set aside.
3. HEAT the remaining oil and saute the onion for 5 minutes or until softened.
4. Stir in garlic and spices and cook a further minute.
5. Return the beef to the pan and add the stock and seasonings.
6. Cover and simmer gently for 1 1/2 hours.
7. ADD the prunes and chickpeas then continue cooking for a further 30 minutes or until beef is tender.
8. Stir through the PHILLY and mint, simmer until heated through.
9. Spoon onto serving plates with couscous and garnish with mint.
10. Serve immediately.
11. HANDY TIP: Pearl couscous makes an interesting alternative to regular couscous.

oil, gravy beef, onion, garlic, cinnamon, ground cumin, turmeric, ground cardamom, beef stock, salt, prunes, chickpeas, philadelphia cream cheese, mint, couscous, mint sprigs

Taken from www.kraftrecipes.com/recipes/creamy-beef-tagine-prunes-123795.aspx (may not work)