1 tbsp oil
1 onion, chopped
400g pack diced braising steak
1 cinnamon stick
1 tsp ground coriander
½ tsp mixed spice
1 clove garlic, chopped
400g can chick peas, drained
400g can chopped tomatoes
75g dried cranberries
1 preserved lemon, chopped
400g butternut squash, peeled and diced
½ tsp LoSalt
28g pack fresh coriander, chopped
1. Preheat the oven to 180oC, gas mark 4.
2. Heat the oil and fry the onion and steak for 4-5 minutes to brown. Add the spices and garlic and cook for 1 minute.
3. Stir in the chick peas, tomatoes, cranberries, 200ml water and lemon and bring to the boil.
4. Stir in the squash and transfer to a casserole dish. Cover with a tight fitting lid and cook for 2 hours until the meat is tender, checking every 40 minutes or so and adding a splash of water if it starts to look dry. Remove the cinnamon stick. Stir in the LoSalt and coriander and serve with couscous.
Recipe courtesy of Sally Bee and LoSalt