Moroccan Style Venison Tagine

Ingredients:

Olive oil,

1kg Diced venison,

1 onion,

3 garlic cloves,

2 tsp ground cumin,

1 tsp turmeric,

2 tsp garam masala,

1 tsp ground coriander,

11/2tsp harissa paste,

1 tbsp tomato puree,

1 tin chopped tomatoes,

1 ltr chicken stock,

80g sultanas,

100g dried apricots,

50g whole blanched almonds,

fresh coriander,

300g couscous,

salt & pepper.

Method

1. Heat some oil in a large pan & fry off the venison, sealing on all sides. Remove.
2. Finely chop the onion & garlic and fry for 4-5 mins in a little more oil.
3. Lower the heat and add the dry spices & harissa paste to the onion & garlic. Return the meat to the pan & stir well. Add the tomato puree and cook for another 5 mins on a low heat. Add the tinned tomatoes and stock and bring to the boil. Turn down the heat and simmer for 1 hour 30 mins until tender.
4. 10 mins before serving, add the sultanas, apricots & almonds. Garnish with the fresh coriander. Serve with couscous.