Berber beef stew

Source: Fire and Spice

Ingredients

Instructions

1. Heat the oil in a large saucepan over a high heat and add the carrots and courgettes. Cook for
   4 minutes, stirring frequently, to soften.
2. Add the beef, onion and garlic to the cooked vegetables and mix well. Reduce the heat to medium, add the tomato purée, cumin, ground ginger, paprika, black pepper, cinnamon, flour, honey and 250 ml boiling water. Mix well, bring to the boil, then cover and simmer for
   10 minutes, or until the beef is just cooked through.
3. While the beef cooks, put the couscous in a large mixing bowl and add 185 ml warm water. Cover with cling film and leave for
   10 minutes or until ready to eat.
4. Remove the flesh from the preserved lemon and finely chop the skin. Leave to one side. Discard the flesh. Tip the yogurt into a serving bowl, then stir in the harissa, cover and leave to one side.
5. Remove the lid from the cooked stew, turn the heat up to medium and cook for another
   5 minutes, stirring occasionally, so that the sauce becomes lovely and thick. Throw the parsley and preserved lemon skin into the cooked stew, and mix well. Fluff up the couscous with a fork and divide into four bowls. Spoon over the stew, top with the almonds and serve with the harissa yogurt.

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