• Trim off excess fat from the meat. Using a sharp chef's knife and sturdy cutting board cut the beef into large bite-size cubes and set aside.
• Season with salt, pepper, and toss in the flour – coat well.

  Tip - The flour gives these that toasted brown look and will help thicken the sauce later.
• In a pan or Dutch oven pot over medium heat sear the beef on all sides.

  Tip - Cook 2 minutes on one side before you turn over. Then cook 2 minutes on the other side as well.
• Once the beef is browned – add in the chopped onions, garlic, and ginger – saute a minute.
• Then, add the tomato paste, spices (paprika, cinnamon and cumin) – broth, and bay leaves.
• Season again with salt and pepper and sprinkle the chopped dates all over making sure they do not clump in one place. Combine well.

Stovetop

• Bring to a boil. Cover and simmer on low for one hour or two until the meat is fork-tender. Add ¼ to ½ cup water if necessary to prevent it from sticking at the bottom.

  Tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, brisket takes me almost 2 hours, stew meat makes just 1 ½ hour or less
• When cook to fork-tender, adjust gravy by adding a bit more water depending on how you going to serve it.

  Tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.

Slow-cooker

• Alternatively, transfer to a slow cooker or crockpot, and cook until the meat is fork-tender

  Tip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender

Instant couscous

• Place couscous in a bowl, stir in the oil.

  Season with salt and pepper and add the boiling water.
• Cover and let rest for 5 mins then fluff with a fork. Add in the herbs and chopped dates
• Enjoy!