Moroccan braised beef Recipe

Ingredients

• 400 g beef, trimmed topside steak, cut into 4 cm strips
• 2 tbs olive oil
• 1 onion, chopped
• 1 carrot, diced
• 2 cloves garlic, finely chopped
• 2 tbs dried cranberries
• 1 small dried red chilli, finely sliced
• 1 tsp coriander seeds
• 1 tsp cumin
• ½ tsp turmeric
• ¼ tsp ground cinnamon
• 1 tsp flour
• 1 tsp ground black pepper
• 150 ml beef broth
• 200 g pumpkin, cleaned, cut into cubes
• 400 g chopped tomatoes from a can
• 2 tbs fresh parsley and coriander, chopped

Directions

1.

In a pressure cooker pan, heat the olive oil. Sauté beef strips for 2-3 minutes on both sides until golden brown. Remove the meat with slotted spoon and set aside.

2.

Add the onion, carrot, garlic, cranberries, chilli, coriander, cumin, turmeric and cinnamon to the pan and sauté for 2 minutes until onion is soft.

3.

Return the beef to the pan, sprinkle with flour and black pepper. Add pumpkin, tomatoes and beef broth, stir and bring to the boil.

4.

Return the beef to the pan, sprinkle with flour and black pepper. Add pumpkin, tomatoes and beef broth, stir and bring to the boil.

5.

Turn down the heat, cover and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Remove from flame and release pressure naturally.

6.

Serve on hot couscous and sprinkle with the chopped parsley and coriander.