Algerian Beef Casserole (serves 5)900g rolled beef brisket, diced
1 tbsp minced ginger
2 tbsp z’atar (a middle eastern spice blend of sesame, cumin, thyme and oregano)
Squeeze of lemon juice
½ tsp turmeric
¼ tsp garlic powder
¼ tsp Worcestershire sauce
¼ tsp smoked paprika
¼ tsp oregano
Salt and pepper
30g margarine1 tbsp extra virgin olive oil
1 red onion, diced
6 carrots, peeled and sliced thickly
1 litre chicken stock
20g cinnamon syrup (or use ¼ tsp ground cinnamon)
1 tin chickpeas, drained and rinsed
1 tin chopped tomatoes
1 tbsp plain flour, mixed with a little water.
Salt and pepper to taste
1. In a mixing bowl, mix together all the spices and beef, rubbing the marinade into the meat, and set aside for at least 1 hour (or preferably overnight).
2. In a large saucepan fry the red onion in the butter and olive oil for 5 minutes. Add the marinated beef and fry for a further 5 minutes. Add all the other ingredients (except the flour) and cook on a medium heat, stirring occasionally for 1 hour.
3. Add the flour, and cook for a further 45 minutes, stirring often. Season to taste and serve!