Ingredients (serves 4)
1 lb stewing steak, cut into large chunks
2 tbsp olive oil
400ml vegetable stock
400g chopped tomatoes
400g chickpeas
2 carrots, grated
100g dates
2 tbsp flaked almonds
1 onion, diced
2 cloves garlic, crushed
2 sprigs fresh thyme
Small handful coriander
1 tbsp cumin
1 tbsp cinnamon
1 tsp ground ginger
1 tsp smoked paprika
Pinch of sea salt
Black pepper to season
Cooking instructions
Heat the oil in a large saucepan or casserole dish on a medium heat. Add the steak chunks and fry for approximately 5 minutes, stirring the meat so that it begins to cook on all sides. Add the garlic and onion and fry for a further 3 minutes. Sprinkle in the cumin, cinnamon, ground ginger and smoked paprika, stir well ensuring all the meat is coated in the spices.
Pour in the chopped tomatoes, vegetable stock, chickpeas and stir. Pop the grated carrot, dates, flaked almonds, sprigs of thyme and half of the coriander into the pot. Cover the pan and reduce to a low heat. Allow the stew to simmer for 1½ -2hours, stirring occasionally to make sure the beef doesn’t stick to the bottom of the pan.
When the stew is cooked and the meat is tender, remove from the heat, season and spoon it into a serving dish. Sprinkle the remainder of the coriander over the top of the stew and serve with sweet potato mash.
Enjoy, Fi x