Creamy Beef Tagine with Prunes

Creamy Beef Tagine with Prunes
15 Mins
Prep time
135 Mins
Cooking time
Serves 4

What you need

  • 2 tablespoons oil
  • 1kg gravy beef, trimmed and cut into 2cm pieces
  • 1 large onion, thickly sliced
  • 3 cloves garlic, crushed
  • 1 cinnamon stick
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 1 teaspoon ground cardamom
  • 1½ cups beef stock
  • Salt and freshly ground black pepper, to taste
  • ½ cup pitted prunes
  • 300g can chickpeas, drained
  • 125g PHILADELPHIA Block Cream Cheese, chopped
  • 2 tablespoons chopped mint
  • couscous or rice, to serve
  • mint sprigs, for garnish

How to make it

  1. HEAT half the oil in a large saucepan and brown the beef in batches. Remove and set aside.
  2. HEAT the remaining oil and saute the onion for 5 minutes or until softened. Stir in garlic and spices and cook a further minute. Return the beef to the pan and add the stock and seasonings. Cover and simmer gently for 1 1/2 hours.
  3. ADD the prunes and chickpeas then continue cooking for a further 30 minutes or until beef is tender. Stir through the PHILLY and mint, simmer until heated through. Spoon onto serving plates with couscous and garnish with mint. Serve immediately.