INGREDIENTS
1.5kg chuck steak
150g Kalamata pitted olives
½ tsp saffron strands
1 tsp ground coriander
1 tsp ground ginger
4 tbsp extra virgin olive oil
300g shallots
1 tbsp plain flour
2 tbsp tomato puree
500ml chicken stock
3 tbsp flat leaf parsley, chopped
80g dried apricots
2 tbsp runny honey
1 cinnamon stick
Salt and pepper to taste
Recipe continues
METHOD
Cut the beef into 4cm cubes and place into a large bowl with the ginger, saffron and coriander. Drizzle over 1 tbsp of oil, mix well, cover with cling film and refrigerate for 6 hours or overnight.
In a medium saucepan with boiling water, cook the shallots for 2 minutes, drain, refresh in cold water and peel.
Once the beef has been marinated, heat the remaining oil in a heavy based flameproof casserole dish and start to brown the meat for approx 5 minutes.
Stir in the flour with the tomato puree and continue to cook for a further 2 minutes stirring continuously.
Add the onions, olives, stock, parsley and cinnamon. Season with salt and pepper, mix and bring to the boil.
Cover with a lid and cook in a preheated oven at 180ºC/350ºF/Gas mark 4 for 90 minutes, stirring occasionally.
Discard the cinnamon stick and add the honey with the apricots. Stir and place back into the oven for another 20 minutes.
Serve hot with lemon flavoured couscous.