Montagu dried fruit stew



750 g cubed beef

Salt and freshly ground black pepper

30 – 45 ml oil

2 onions, quartered

2 cloves garlic, crushed

3 sticks celery, roughly chopped

5 ml cinnamon

5 ml cumin

5 ml ground coriander

2 bay leaves

375 – 500 ml beef stock

250 g Montagu Yellow cling peaches

125 ml Montagu raw almonds

Fresh coriander and mint to serve



Season the beef with salt and pepper to taste.  Heat the oil and brown the meat in batches.  Set aside.  In the same oil, fry the onion until golden. Add a bit more oil if necessary.  Add the garlic and celery and fry for 1 more minute.  Add the cinnamon, cumin and ground coriander.  Fry for 1 minute.  Add the beef, bay leaves, 375 ml stock and the peaches.  Simmer over low heat for 1 hour or until the meat is soft.  Add more stock if needed.  Add the almonds just before serving.  Serve on couscous and garnish with coriander and mint.

Serves 4