Ingredients
- 1 butternut squash (peeled and thinly sliced)
- 800g diced beef
- 2 tbsp harissa paste
- 250g prunes (finely chopped)
- 5 tbsp ras-el-hanout
- 1 Sachet Freja Instant Beef Bone Broth
- Zest of 1 lemon
- Handful of chopped coriander
- 3 cloves of minced garlic
- Handful of blanched almonds
Method
- Fry off the beef at high heat to get some colour, add in the harissa paste, prunes, ras-el-hanout, instant bone broth and enough water to cover the beef.
- Cover and leave to cook on a low heat for two hours (or until the beef is soft).
- Season to taste with salt and pepper then add in the thinly sliced butternut squash and leave covered on a medium heat for approx. 15 minutes, stirring occasionally until the squash is soft.
- Task off the heat then stir in the minced garlic, chopped coriander, and lemon zest and leave to sit for 5 minutes.
- Serve over giant couscous with a garnish of almonds and coriander.
