Neven Maguire's Beef Tagine

INGREDIENTS

• 2 Packs Simply Better Irish Angus Casserole Beef Slices, diced
• 2 Tbsp. Simply Better Organic Harissa Spice Seasoning
• 1 Tbsp. Simply Better Organic Turmeric
• 2 Tsp. Simply Better Organic Cinnamon
• 4 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 1 Jar Simply Better Italian Tomato Passata
• 2 Tbsp. Simply Better Spanish Orange Blossom Honey
• 2 Onions, roughly chopped
• 4 Garlic Cloves, crushed
• 2.5cm (1 inch) piece of Root Ginger, peeled and chopped
• 450ml Chicken Stock
• 2 Tsp Coarsely Ground Black Pepper
• 100g Medjool Dates, cut in half and stones removed
• 100g Dried Apricots
• Flaked Almonds, to garnish
• Pomegranate Seeds, to garnish
• Couscous, to serve

METHOD

1. Mix together the harissa spice, turmeric, cinnamon in a bowl and add the diced beef and coat it in the spices. Cover with cling film and transfer to the refrigerator and chill for 2-3 hours or overnight is best.
2. Preheat the oven to 160°C (350°F/Gas Mark 4).
3. Place the onions, garlic and ginger in a food processor and pulse until finely minced.
4. Heat a large heavy based cast iron pan over a medium heat. Add half the oil to the pan and brown off the beef in batches. Once the beef has been browned add the onion mixture and cook for a few minutes until softened.
5. Pour the Passata and stock into the pan along with the honey, stirring to combine. Bring to the boil, cover with the lid and transfer to the oven. Cook for 2 hours, stirring in the dates and apricots halfway through, until the beef is completely tender and the sauce has thickened and reduced. Season to taste.
6. To serve, place the tagine in the centre of the table and garnish with the flaked almonds, pomegranate seeds and serve with separate bowls of warm couscous.