Step 1 |
Trim fat from beef and cut into 1-inch cubes. Combine beef with paprika, cinnamon, salt, ground ginger, red pepper and black pepper. Aside
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Step 2 |
Peel and cut butternut squash into 1-inch cubes.
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Step 3 |
Heat oil in tagine or Dutch oven over medium high heat.
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Step 4 |
Add beef and cook until browned. Add shallots and cook 4 minutes longer, stirring occasionally. Add garlic and cook until fragrant.
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Step 5 |
Stir in broth and tomatoes; bring to a boil. Add squash; cover, reduce heat and simmer for 30 minutes or until squash is tender. Sprinkle with cilantro.
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Step 6 |
Serve with Israeli couscous. |