Step 1

Preheat oven to 180°C. Place almonds on a baking tray and bake for 6-8 minutes or until toasted. Set aside for 5 minutes to cool. Reduce oven to 150°C.

Step 2

Meanwhile, heat half the oil in a large flameproof casserole dish over high heat. Add one-quarter of the beef and cook for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining beef and half the remaining oil, reheating pan between batches.

Step 3

Heat the remaining oil in a frying pan over medium heat. Add onion and garlic and cook for 5 minutes or until onion is soft. Add the saffron, cinnamon, cumin and ginger and cook for 2 minutes or until aromatic. Add the beef, stock and water. Bring to the boil. Remove from heat. Bake, covered, in oven for 2 hours or until beef is tender. Remove from oven and add the dates and honey. Cover and set aside for 10 minutes or until cooled slightly and the dates are soft.

Step 4

Sprinkle the almonds over the beef tagine and top with coriander to serve.