- 1tablespoonolive oil
- 1teaspoonground cumin
- 1teaspoonblack pepper
- 1teaspoonground cinnamon
- 1/2onion, finely chopped
- 4tablespoonsfresh coriander, chopped
- 250gstewing beef, trimmed and cut into bite-sized pieces
- 1/2teaspoonsaffron, soaked in
- 2tablespoonsboiling water
- 200g stonedprunes
- 1tablespoonclear honey
- 1tablespoonsesame seeds, toasted
- 10almonds, toasted
- Put the butter and oil in a large saucepan.
- When the butter is melted, put in the spices, coriander and onion.
- Let fry for 30 seconds, then add the beef and stir well to coat.
- Cover the meat with a cup of water and the saffron mixture.
- The water should be just over halfway up the meat.
- Bring to the boil and then lower to a gentle simmer.
- Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
- Keep the pot mostly covered during this time — the only time I lift the cover is for a few seconds if the heat builds too much and it starts to boil. You need to keep this dish at a very low simmer.
- Add remaining prunes along with the honey, salt and pepper.
- Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
- Serve with the sesame seeds and almonds on top.
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