Moroccan Inspired Beef Cheeks with Preserved Lemon Yoghurt Recipe | myfoodbook

Ingredients

• 4 tbsp vegetable oil
• 4 beef cheeks, trimmed, each cut into two
• 1 medium eggplant
• Salt
• 1 onion, finely sliced
• 2 cloves garlic, finely chopped
• 3 tbsp chermoula paste
• 1/2 cup green olives
• 1/2 cup sultanas
• 1/2 cup white wine
• 2 cups beef stock
• 2 tbsp shredded preserved lemon rind
• 250g Greek style yoghurt
• 1 cup giant couscous
• 1 pomegranate