Moroccan Beef and Fig Stew

This is one of a series of mince recipes. I have just bought a large quantity of mince from Dr Louise, who is downsizing her herd. Delicious dishes, I’m sure the great quality of the meat has a lot to do with it.

INGREDIENTS:

• 450g minced beef
• 1 tbsp butter or vegetable oil
• 3 cloves of garlic, minced
• 1 onion, chopped
• 2 large carrots, diced
• 1 stick of celery, diced
• 1 tsp paprika
• 2 tsp ground cumin
• 3 tsp ras-el-hanout
• 8 dried figs, finely chopped
• 1 can chopped tomatoes
• 3 tbsp tomato puree
• 150ml stock
• Coriander leaf, chopped
• 2 tsps lemon zest

METHOD:

• Heat the oil or butter in a large pan over a medium heat, and gently fry the onion, garlic, carrot, celery, paprika, cumin and ras-el-hanout. Stir together and let this gently cook for around five minutes.
• Add the beef, stir and cook until it is all well mixed, and the mince is browned.
• Stir in the figs, tomatoes and tomato paste, then pour in the stock. Bring to a simmer, and let it cook over a low heat for 20 minutes.
• Stir in the coriander and lemon zest just before serving.

I served this with nan bread.