3 Tbsp extra virgin olive oil
800g chuck beef, trimmed, cubed
2 brown onions, thickly sliced
6 cloves garlic, crushed
6cm piece ginger, cut into fine batons
1 Tbsp ground turmeric
1 Tbsp ground sweet paprika
2 tsp ground cumin
1 tsp ground coriander seeds
1 tsp ground cinnamon
1L chicken stock
Finely grated zest and juice of 2 oranges
6 carrots, peeled, thinly sliced
½ cup green olives, finely chopped
½ cup raisins
½ cup sliced almonds, toasted
Sea-salt flakes and freshly ground black pepper, to season
Coriander and mint, to serve
Pita bread, to serve
Lemon wedges, to serve
Heat oil in a large heavy-based saucepan over a high heat.
Cook beef in batches, until browned. Set aside. Add onions, garlic and ginger. Cook, stirring, for 3 minutes. Mix in spices and cook for 1 minute, until aromatic.
Pour in stock and orange zest and juice. Return beef to pan. Simmer for 1½ hours, topping up with water as required.
Add carrots, olives and raisins. Cook for a further 1½ hours.
Mix in almonds. Season with salt and generous amount of pepper.
Serve topped with coriander and mint and accompanied by pita bread and lemon wedges.