Beef, date and spinach tagine

Toss beef in flour to coat, shake off excess. Heat half the oil in large frying pan; cook beef, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.

Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add 1/2 cup of the stock; cook, stirring, until mixture boils.

Transfer onion mixture to slow cooker with remaining stock and undrained tomatoes; stir to combine. Cook, covered, on low, 8 hours.

Add dates, spinach and half the preserved lemon rind; cook, covered, on high, about 10 minutes or until spinach wilts. Season to taste.

Sprinkle tagine with nuts and remaining preserved lemon rind to serve.