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Spicy Beef and Aubergine Tagine with Squashy Garlic

This is a mexican dish, traditionally cooked in a Tagine, however if you don't have a tagine, then a lidded casserole dish should be fine, you may just have to add slightly more water.
4 tbsp plain flour
1 tsp mixed herbs
1 tbsp toasted coriander seeds
1 tbsp toasted cumin seeds
pinch of dried chilli flakes
salt and black pepper
800g lean stewing beef, cut into chunks
4-5 tbsp olive oil
1 large red onion, sliced
8 garlic cloves, whole with skin left on!
2 red peppers, chopped
1 small aubergine, cut into small chunks
1 tbsp thick honey
400ml beef stock
350g whole shallots, peeled
1) Put the flour, dried herbs, ground coriander, cumin and chilli flakes into a large plastic bag and season with salt and pepper.  Add the beef and shake well so that the beef is well coated with the flour.

2) Heat 2 tablespoons of oil in a frying pan over a medium heat and fry the beef until browned (transfer to the tagine).

3) Wipe the pan clean and fry the onion in the remaining oil, until softened.  Add this to the meat in the tagine and scatter the garlic cloves, sliced peppers and aubergine chunks over.  Stir the honey into the beef stock and pour over the beef.

4) Put the lid on and cook in the oven at 190 degrees for about 1 hour.  Add the shallots, replace the lid and continue to cook for a further 30 minutes or so, until the beef is tender.  Stir in the coriander and serve immediately with cous cous or rice.  The garlic can be popped out of it's skin and eaten too!