Serves 4-6
Prep Time: 15 minutes
Cook Time: 3 1/2 hours
Total time: 3 hours, 45 minutes
Ingredients
1 tbsp (15 mL) avocado oil
226g (8oz) Noble Premium Bison Round Steak (or cubes)
1 large onion, sliced
2-4 cloves garlic, sliced
1/2 tbsp (7.5 mL) fresh ginger, grated
1 cinnamon stick
1 tbsp (15 mL) rasa el hanout spice mix
796 mL (28 fl oz) canned dices tomatoes
4-5 prunes, chopped
2 cups (500 mL) peeled and cubed butternut squash
2 tbsp (30 mL) tomato paste
Pinch of saffron
Pinch of red pepper flakes
Drizzle of olive oil
Salt and pepper to taste
For serving: couscous, yogurt, fresh mint, chopped cashews
Directions:
1. Heat a skillet (or use a tagine if it’s cast iron) over medium heat. If using bison round steak, cut into cubes. Add the oil, and bison and cook until browned. About 6-8 minutes.
2. Add the onions, garlic, ginger, cinnamon stick and rasa el hanout. Cook for another couple minutes. Remove from heat.
3. Add the bison mixture to a tagine, along with the remaining ingredients (except the squash). Cover with the top of the tagine, and place in a cold oven, and then set to 350 degrees F. When using a ceramic tagine, it’s important to gradually increase the temperature in order to prevent the tagine from cracking.
4. Allow the tagine to simmer for 2 1/2 hours stirring occasionally. Add the squash, and continue cooking for another hour.
5. Serve with couscous, plain yogurt, chopped mint and cashews.