Source: Ross Dobson – ‘The Healthy Slow Cooker’

Note: Gluten free

Ingredients

750g blade steak

2 tsp ground cumin

2 tsp sweet paprika

1 tsp ground ginger

1 tablespoon corn flour

2 red onions, sliced

1 small sweet potato, peeled and cut into thick rounds

12 dates

2 x 400g cans whole tomatoes, drained

2 tablespoons date syrup (or reasonable substitute 😉)

Handful of coriander leaves

Handful of mint leaves

Method

1. Turn slow cooker on to Low
2. Trim any excess fat from meat and discard. Cut the beef into cubes and put in slow cooker.
3. Add the cumin, ginger, cornflour, plus salt and pepper to taste. Use a wooden spoon or a spatula or your hands to mix all the contents together.
4. Cover mixture with onions, then sweet potato and then dates.
5. In a bowl, combine tomatoes and date syrup. Roughly mash and add to cooker.
6. Cover and cook for 6 hours.
7. Stir gently, transfer to bowls and top with herbs to serve.