Heat oil in a heavy based casserole or tagine pot and fry the beef goulash cubes in batches until well browned then remove from the pot and set aside.
Fry onion until soft then add the garlic and spices and allow to fry for 2 minutes stirring continuously.
Add the carrots, tinned tomato, water, KNORR Beef Stock Pot and chopped dates.
Return the browned beef to the pot.
Stir well and bring to the boil then reduce the heat and allow to simmer covered for 90 minutes stirring occasionally or until the beef is tender.
When ready serve with cous cous mixed with fresh chopped coriander and toasted flaked almonds.