Spicy citrus beef casserole

800g beef

1/2 cup flour

1/4 cup oil

5-8 medium onions

2 tspns of chilli powder

2 tspns cumin

1 tspn tumeric

1 tspn ground coriander

3 tbspns paprika

100g tomato paste

2 tins of 800g of crushed tomatoes

500-600ml water

Zest and juice of 2 large oranges

1 tin or 400g chickpeas

Zest of 1 lemon

2-3 tspns sugar and salt and pepper to season

500g cous cous

Dice meat into 2cm cubes and coat in flour. Add oil to large pot or frying pan. Cook meat in small batches until all is sealed and brown in colour.

Remove from heat and stand on absorbent paper. Clean pot and add diced onions, salt and small amount of oil back to a low heat. Sweat for 5-8 minutes or until onions become transparent.

Add chilli, cumin, tumeric, coriander and paprika to onions. Continue to cook on low heat for a further 3 minutes or until aromatic. Add tomato paste and cook for another 1-2 minutes before returning beef to pot.

After coating beef in spice mix, add the tinned tomatoes and water. Increase the heat and return mixture back to the boil before returning to a simmer. Add both the lemon and orange zest and the juice, before allowing the mixture to simmer for a further 2 hours or until meat becomes tender.

Add chickpeas and seasoning and allow to simmer for a further 20 minutes. Cook cous cous to instructions.


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