300g lean rump steak, diced
300g butternut pumpkin
1 brown onion
1 clove garlic
1/2 tsp ground nutmeg
1/2 tsp ground cumin
1/4 tsp all spice
1/4 tsp ginger
1/8 tsp cayenne pepper
1/8 tsp ground cinnamon
2tbs sugar free maple syrup
2tsp Natvia (or other natural sweetener)
300g diced tomatoes
1/2tsp salt reduced vegetable stock powder
Fresh chopped Coriander to serve
Pan fry steak until lightly browned. Remove from pan and set aside to rest.
Add onion to the pan and cook until transparent.
Add garlic, spices, maple syrup, Natvia, Pumpkin, tomatoes, stock and water and bring to the boil. Reduce heat and simmer until sauce has thickened and pumpkin is tender.
Add beef and simmer for about 2 mins then remove from the heat.
To make the cous cous, place it in a bowl with a pinch of salt and pour over boiling water. Cover and leave to sit for about 5-10 mins. Once ready, fluff with a fork and stir through coriander.
Divvy up the cous cous, top with Tagine and sprinkle with fresh coriander.