Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Pounds        beef boneless chuck -- Round roast, cut into cubes
   1      cup           Beef broth or water
     1/3  cup           Chopped fresh or
   2      tablespoons   Dried coriander leaves
     1/3  cup           Chopped fresh italian
   1      tablespoon    Olive or vegetable oil
   1      teaspoon      Ground ginger
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/8  teaspoon      Ground red -- Pepper (cayenne)
  12      Cloves        Garlic
   3      slices        Lemon -- cut in half
   2      large         Tomatoes -- seeded and chopped

Preparation:

This dish was inspired by the Moroccan recipe for Tangia, named after. Heat oven to 325 degrees. Mix all ingredients except couscous in ungreased 3-quart casserole. Cover and bake 2 to 2-1/2 hours or until beef is very tender. Serve over couscous.