|Vegetable Oil||1 tablespoon|
|Beef Bottom Round Steak, Cut Into 2.5 Cm (1 In.) Cubes||1 lbs (450g)|
|Garlic||3 cloves (minced)|
|Onion||1 finely chopped|
|Ground Ginger||1/2 teaspoon|
|Ground Cinnamon||1/2 teaspoon|
|Ground Nutmeg||1/2 teaspoon|
|Ground Turmeric||1/2 teaspoon|
|Fennel Seed||1/2 teaspoon|
|Red Pepper||1/2 teaspoon|
|Black Pepper||1/2 teaspoon|
|Golden / Dark Seedless Raisin||1/4 cup|
|Potato||1, cut into 2cm, chunk|
|Celery Stalk||1, chopped|
|Tomato||3 (tiny sliced)|
|Chicken Broth||3 cups|
|Soy Sauce||4 tablespoons|
In large non-stick saucepan or pot over medium-high heat, heat oil.
Working in batches, add beef and brown on all sides, 3 to 4 minutes per batch. Transfer meat to plate as it browns.
Add onion to saucepan. Cook until softened, 5 minutes, adding a spoonful of water, if needed, to prevent sticking.
Add garlic, ginger, cinnamon, nutmeg, turmeric, salt and pepper. Cook 1 minute. Add tomatoes, carrots, potatoes, reserved beef, broth and soy sauce.
Add the broth, stir well, cover, and bake in a preheated 350 degree (160C) oven for 1.5 hours.
Add the raisins and chickpeas, salt and pepper, cover, and continue to bake until the meat is tender. (abt 30mins)