Tagine of Beef & Pumpkin

400 g chuck steak
1 onion, chopped
4 garlic cloves, crushed
1 stick celery, sliced
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
1 tsp ground tumeric
¼ tsp ground nutmeg
1 tbsp SIDS RINGS AROUND URANUS SAUCE
400 g tomatoes, canned (with juice) or fresh
2 cups chopped pumpkin
½ cup chopped dates
¼ cup chopped almonds
1 cup shredded silver beet
1½ cups cooked couscous
2 tbsp rice bran oil
1 cup beef stock
2 tsp chopped coriander

Preheat oven to 160oC.
In a large pan, heat oil and lightly brown the meat in 2-3 batches, breaking up the lumps. Place in a casserole dish. Add more oil and onion, garlic and celery to cook for 3-4 minutes until softened. Add cumin, coriander, ginger, tumeric, nutmeg and SIDS RINGS AROUND URANUS SAUCE. Stir for 2 minutes until fragrant. Stir in tomatoes and beef stock then pour into the meat. Cover and put into the oven for 1 hour. Remove then add the pumpkin, dates and almonds and put back into the oven for a further 30 minutes. Remove from the oven and stir in the silver beet.
Serve in bowls on couscous and garnish with copped coriander.
History: A tajine or tagine is a historically a North African dish that is named after the earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional method of cooking with a tajine is to place the tajine over coals. To an extent, the tajine way of cooking could be compared to stews in other countries.