This makes 4 mediumish serves.
– 400g chuck steak, cut into 3cm cubes
– 1 tb olive oil
– 1 large brown onion, diced
– Coupla cloves garlic, finely chopped
– 1-2 tb hararat (see Libyan Lamb Soup recipe, or subsitute Generic Middle Eastern Spice Blend)
– 1 tsp smoky paprika
– 3 cups beef stock
– 300g butternut pumpkin, cut into 2cm cubes
– 8-10 pitted prunes, roughly chopped
– Coupla good handfuls of baby spinach
– 1/2 cup chopped coriander
– Plain yoghurt, and cous cous or rice or quinoa or whatever to serve.
Season the beef well. Heat the olive oil in a saucepan over a medium-high heat, add the beef and cook, turning occasionally, till well browned. Remove beef from pan and set aside. Reduce heat, add another slurp of olive oil if needed, and cook the onion and garlic until soft. Add the hararat and paprika and cook for another minute, till fragrant
Return the beef to the pan. Add the stock and 1 1/2 cups of water and bring to the boil. Lower the heat to a simmer and cook, covered, for 1 1/2 hours.
Alternatively bung the lot into a pressure cooker, set the pressure to high and cook for about 30 minutes.
Add the pumpkin and prunes to the pan and cook for a further 25 minutes, or until the pumpkin is tender. The sauce should have reduced quite a bit. Just before serving stir through the spinach and coriander.
Serve over your choice of carbs, topped with a spoonful of good natural yoghurt. Delish.