World Cuisine

  • 500 g (1 lb) lean beef, cut into bite-size cubes
  • 4 garlic cloves, smashed in their skins
  • 2 dried red chillies
  • 2–3 star anise
  • 600 ml (1 pint) beef stock
  • 25 g (1 oz) butter
  • 1–2 tablespoons honey
  • 175 g (6 oz) ready-to-eat pitted prunes, soaked in water for 3–4 hours
  • sea salt and black pepper
  • small bunch of flat leaf parsley, finely chopped, to garnish

Place the beef in the base of a tagine or a large, heavy-based saucepan with the garlic, chillies and star anise. Pour in the stock and bring to the boil. Reduce the heat, cover and cook gently for 2 hours.

Season the stock with salt and pepper and stir in the butter and honey. Drain the prunes and add them to the tagine. Re-cover and cook gently for a further 30 minutes to let the flavours mingle. Garnish with the parsley and serve with couscous or chunks of crusty bread, if liked.

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