Venison and squash tagine | Beef and Brioche

Name: Venison and squash tagine | Beef and Brioche
Ingredients: 1.2kg butternut squash, peeled deseeded and cut into inch cubes (weight once prepared); 3tbsp vegetable oil; 500g shallots; 900g stewing venison or beef, cut into large pieces; 2tbsp cumin seeds; 2tbsp coriander seeds; 2tsp black peppercorns; 2 cinnamon sticks; 4 cloves; Large bunch of coriander (about 40g), leaves set aside and stems chopped; 30g ginger, peeled and finely chopped/ grated (I use my superfine grater – works a dream); 6 cloves of garlic, peeled and finely chopped/ grated (again I use my superfine grater); 2 red chillies, seeds removed or left in dependent on your preference, finely chopped.; 1tsp saffron (if you have it/ can get hold of it); 800ml chicken stock; 16 pitted prunes, halved; 4tbsp/ 60ml pomegranate mollasses; Cous cous to serve; Plain yoghurt to serve

www.beefandbrioche.co.uk

Forget Jamie's 30 minute meals, fast cooking for me is all about casseroles, curries and tagines; cooked in the time it takes to find and boil the peas. Certainly faster than calling for a takeaway....

Keywords

beef
dinner
dinner party
freezable
supper
venison

View full recipe on www.beefandbrioche.co.uk

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Ingredients

1.2kg butternut squash, peeled deseeded and cut into inch cubes (weight once prepared)
3tbsp vegetable oil
500g shallots
900g stewing venison or beef, cut into large pieces
2tbsp cumin seeds
2tbsp coriander seeds
2tsp black peppercorns
2 cinnamon sticks
4 cloves
Large bunch of coriander (about 40g), leaves set aside and stems chopped
30g ginger, peeled and finely chopped/ grated (I use my superfine grater – works a dream)
6 cloves of garlic, peeled and finely chopped/ grated (again I use my superfine grater)
2 red chillies, seeds removed or left in dependent on your preference, finely chopped.
1tsp saffron (if you have it/ can get hold of it)
800ml chicken stock
16 pitted prunes, halved
4tbsp/ 60ml pomegranate mollasses
Cous cous to serve
Plain yoghurt to serve