| 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)