Beef Tagine

1. Heat a large oven proof pan (one that has a lid - preferable a tagine) on the Hob over a medium heat.

2. Spray a few sprays of oil and add the onions. Cook until softened.

3. Turn the heat up to high and add the beef, cook until browned.

4. Add the garlic, cumin, ginger, coriander, paprika and ras el hanout to the pan, stir in and cook for 1 minute

5. Add the tinned tomatoes then fill up the can half way with water and add that also.

6. Add the stock cube and bring to the boil.

7. Preheat the oven to 170/150degrees fan.

8. Place a lid on the sauce and place in the oven for 2 hours.

9. Remove from the oven, add the prunes and the mushrooms (add more water if it is looking dry) then return to the oven for a further hour.

10. When 10 minutes are remaining, add the cous cous to a bowl with salt and pepper and add boiling water to a ratio of 2 parts water to 1 part cous cous.

11. Cover the cous cous with a plate and towel and leave until serving.

12. Cook your choice of dark green vegetables.

13. Remove the meat from the oven when cooked and stir in the fresh coriander. Add salt and pepper as needed.

14. Serve the Tagine with the cous cous and vegetables.