Beef, date and honey tagine with almonds

Preparation Time 10 minutes
Cooking Time 140 minutes

Ingredients (serves 8)
* 85g (1/2 cup) whole blanched almonds
* 2 tbs olive oil
* 2 (about 1.5kg) beef rump steaks, cut into 2cm pieces
* 2 brown onions, halved, thickly sliced
* 2 garlic cloves, crushed
* 1/2 tsp saffron threads
* 2 x 7cm cinnamon sticks
* 2 tsp ground cumin
* 2 tsp ground ginger
* 375ml (1 1/2 cups) beef stock
* 375ml (1 1/2 cups) water
* 150g (1 cup) fresh dates, halved lengthways, pitted
* 2 tbs honey
* Fresh coriander leaves, to serve


Method
1. Preheat oven to 180°C. Place almonds on a baking tray and bake for 6-8 minutes or until toasted. Set aside for 5 minutes to cool. Reduce oven to 150°C.
2. Meanwhile, heat half the oil in a large flameproof casserole dish over high heat. Add one-quarter of the beef and cook for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining beef and half the remaining oil, reheating pan between batches.
3. Heat the remaining oil in a frying pan over medium heat. Add onion and garlic and cook for 5 minutes or until onion is soft. Add the saffron, cinnamon, cumin and ginger and cook for 2 minutes or until aromatic. Add the beef, stock and water. Bring to the boil. Remove from heat. Bake, covered, in oven for 2 hours or until beef is tender. Remove from oven and add the dates and honey. Cover and set aside for 10 minutes or until cooled slightly and the dates are soft.
4. Sprinkle the almonds over the beef tagine and top with coriander to serve.

Notes & tips
* Make this recipe up to 2 days ahead. Store almonds in an airtight container. Store the tagine in an airtight container in the fridge. To reheat, place in a large saucepan over low heat and cook, covered, stirring occasionally, for 15 minutes or until heated through.

Source
Australian Good Taste
Recipe by Sarah Hobbs