Preparation

Heat butter or tallow (1 Tbsp) in a large pot or Dutch oven over medium-high heat. Add beef stew meat (1.5 lbs) and brown on all sides, about 5–7 minutes. Remove beef and set aside.

In the same pot, add chopped onion (1 large) and sauté until translucent, about 4–5 minutes. Add minced garlic (3 cloves) and cook 1 minute until fragrant.

Return beef to the pot. Add diced tomatoes (1 cup), cinnamon (1 tsp), cumin (1 tsp), smoked paprika (1 tsp), ginger paste (½ tsp), salt (½ tsp), and pepper (½ tsp). Stir to combine.

Cover and simmer on low heat for 1.5–2 hours, or until beef is tender and sauce has thickened.

Meanwhile, prepare cauliflower couscous: pulse cauliflower florets (2 cups) in a food processor until rice-sized grains form. Steam or sauté with a little butter or tallow until tender, about 5 minutes.

Serve the beef stew over cauliflower couscous. Drizzle extra virgin olive oil (1 Tbsp) over the dish and garnish with fresh cilantro or parsley.