Ingredients:
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2 tbsp vegetable oil
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125 gr mushrooms, thinly sliced
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1 large handful spring greens, shredded
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1 tbsp sesame seeds
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1 tsp soy sauce
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250 – 300 gr. “Chef Man” Goulash Pieces
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red chili, thinly sliced into strips
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2 tbsp chopped fresh coriander
Directions:
1. Preheat the oven to 150C.
2. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
3. Place the “Chef Man “Goulash in a large bowl and toss together with half of the spice mix. Cover leave overnight in the fridge.
4. Heat 1 tbsp olive oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.
5. In a separate frying pan, heat the remaining oil and brown the cubes of “Chef Man Beef “on all sides then add to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan
6. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, brown stock and date honey to the casserole dish. Bring to the boil, cover with a fitted lid, and place in
7. Oven and cook for 2-2½ hours or until the meat is tender.
8. Place the stew in a tagine or large serving dish and sprinkle over the
9. Chopped herbs.
