Even without a tagine, create this authentic Middle Eastern stew packed full of tender beef and aromatic spices. Serve with Lemon and spinach couscous for a wholesome and delicious dinner.
SERVES 2
- 1 butternut squash
- 2 red onions
- 2 garlic cloves
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 250g beef stir-fry strips
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 cinnamon stick
- 330ml tomato passata
- 150g couscous
- 50g baby leaf spinach
- 1 lemon
- 500ml boiling water
- Trim the top and bottom off the squash and slice it in half (you can leave the skin on for this recipe but peel the squash if you prefer). Scoop out the seeds with a spoon and cut the flesh into 1 to 2cm chunks. Peel the red onions and thinly slice them. Peel the garlic cloves, and crush or finely chop.
- Pour 1 tbsp of oil into a large pan and bring to a high heat. Sprinkle a little salt and pepper over the beef strips and add them to the pan. Fry for 5 mins, turning once or twice, until browned. Scoop out of the pan onto a side plate.
- Reduce the heat under the pan to medium and slide in the onions. Fry for 3–4 mins, then stir in the chopped garlic, along with 1 tsp each turmeric and cumin, and the cinnamon stick. Cook for a further 1 min.
- Tumble the squash into the pan and pour in the passata. Stir in 200ml of boiling water and add the beef and any juices from the plate back into the pan, stirring everything well. Bring to the boil, then reduce to a simmer. Cover the pan with a lid (or use a baking tray) and simmer for 30 mins, until the squash and beef are tender.
- Meanwhile, pour the couscous into a large bowl and add a pinch of salt. Pour over 300ml of boiling water and top the bowl with a plate. Set aside to soak for 15 mins.
- Finely chop the spinach leaves and grate the lemon zest and set aside. Use a fork to fluff up the cooked couscous and squeeze in the lemon juice. Pour in 1 tbsp of oil and sprinkle in a little salt and pepper. Tip the spinach leaves into the couscous and stir well to combine.
- Pile the couscous into bowls and spoon generous amounts of the stew on the side. Top with the lemon zest and serve.