Ingredients

Moroccan Beef Stew

1 tbsp

coconut oil or butter

red onions, finely sliced

3 tsp

ground cumin

2 tsp

ground coriander

2 tsp

ground cinnamon

½ tsp

cayenne

garlic cloves, crushed

½ tsp

turmeric

500ml

beef stock or chicken stock

400g

stewing beef or lamb, cut into inch cubes

carrots, cut lengthways into 5cm chunks

100g

green beans

grated zest of 1 lemon

50g

toasted pine nuts

Spiced Tahini Yoghurt

3 tbsp

tahini

150g

Greek yogurt

juice of ½ lemon(2 tbsp)

garlic clove, crushed

½ tsp

chilli flakes

1 tbsp

chopped fresh mint leaves, plus extra for serving

salt, to taste

"There’s nothing quite like a warming stew. It’s no secret that I have a love affair with my slow cooker – I just love the way it transforms even less-popular cuts of meat into restaurant-worthy meals and this beef stew is no exception. If you fancy a change, this works just as well with lamb." Madeleine Shaw

Recipe from Madeleine Shaw's READY, STEADY, GLOW! Fast, Fresh Food Designed for Real Life, which is published by Orion Books in hardback & eBook, priced £20/£10.99

serves 2–3

Method

Heat the oil or butter in a pan, add the onions and cook for 5 minutes.
Add in the cumin, coriander, cinnamon, cayenne, garlic and turmeric and a few tablespoons of the stock – to prevent the spices burning.
Stir well for 30 seconds until fragrant, then add in the meat and brown it for 30 seconds.
Throw in the carrots and pour in the remaining stock, bring to a boil then reduce to a low simmer and cook with the lid on for 1½ hours.
After this time, add in the green beans and cook for a further 10 minutes.
To make the tahini yogurt, mix the ingredients together well with a pinch of salt.
Finish off the beef by sprinkling it with the lemon zest and pine nuts and serve with a dollop of tahini yogurt and some extra fresh mint leaves.
For more Madeleine Shaw recipes, please visit www.madeleineshaw.com