600 g (1 lb 5 oz) steak, such as sirloin, rump or frying, cubed
2 teaspoons ground coriander
2 teaspoons ground cumin
150 g (5 oz) ready-to-eat soft dried prunes
2 x 400 g (13 oz) cans chopped tomatoes
450 ml (3/4 pint) hot beef stock
100 g (3 1/2 oz) coriander leaves, chopped
Heat the oil in a large saucepan or flameproof casserole, add the garlic, onion, pumpkin and beef and cook over a high heat for 5–10 minutes until the beef is browned and the pumpkin is golden. Add the spices and cook for a further 1 minute.
Add the prunes, tomatoes and stock and bring to the boil, then reduce the heat, cover and simmer for 15 minutes, stirring occasionally, until the stew is thickened and the meat and vegetables are cooked through.
Scatter over the chopped coriander and stir through. Serve with couscous, if liked, topped with spoonfuls of yogurt.