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 |
Cummin | 3/4 teaspoon |
Red Pepper | 1/2 teaspoon |
Salt | 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 |
Carrot | 1, sliced |
Tomato | 3 (tiny sliced) |
Chicken Broth | 3 cups |
Soy Sauce | 4 tablespoons |
Chickpeas | 15oz (440ml) |
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)