Slow cookers are one of our favourite kitchen utensils (especially in winter) it’s such a dream to pop it on in the morning and come home from a long day and dinner is pretty much ready. This tagine is packed full of Morrocan flavours, the meat is super tender and is complemented with the sweetness of the pumpkin and dates.
Ingredients
500g chuck or blade steak
1 Tbsp olive oil
¼ of a large pumpkin or ½ a small pumpkin
1 onion
2 Tbsp tomato paste
1 cup stock or bone broth
1/4 cup dates (chopped)
1 Tbsp harrisa
1 1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp chilli flakes
1/2 tsp salt
1/2 tsp cracked pepper
Method
1. Chop the steak into approximately 2cm cubes. Heat a pan over a high heat with some olive oil and sear the meat for about 3-5 minutes or so until the outside starts to caramelise.
2. Slice the onions and chop the pumpkin into approximately 2 cm cubes.
3. Mix the tomato paste and spices small bowl and add a dash of water to get it to a pourable consistency.
4. Add the meat and veggies to the slow cooker, pour over the sauce, add the dates and toss everything together.
5. Pour over the bone broth or stock and cook on low for 6-8 hours.
