Beef Date & Honey Tagine with Olives

* 2 tbs olive oil
* 1kg veal, cubed for stew
* 2 brown onions, halved, thickly sliced
* 3 tsp garlic, minced
* 1 tbsp turmeric
* 1 tbsp ground cinnamon
* 2 tsp ground cumin
* 2 tsp ground ginger
* chicken stock cube
* 375ml (1 1/2 cups) water
* 1 cup carrots, chopped
* 1/2 cup dates, chopped
* 10 black olives, halved
* 2 tbs honey
* Fresh coriander leaves, to serve

1. Heat half the oil in a large frying pan over high heat. Add half of the beef and cook for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat, with the remaining beef and half the remaining oil, reheating pan between batches.
2. Heat the remaining oil in a frying pan over medium heat. Add onion and cook for 5 minutes or until onion is soft.
3. Add veal & onions in layers to a slowcooker - sprinkling with garlic and spices. Add the stock cube and water. Cook on low heat for about 2 - 3 hours.
4. Add dates, carrots, olives and honey and cook for another 2 hours until tender.
5. Serve with rice or couscous.

Number of Servings: 7

Recipe submitted by SparkPeople user LINGME.