1 (Copy)

Cook Time 2 Hours

Servings 4

Ingredients

2 tbs. olive oil
1 kg. chuck steak (or any other stewing beef) cut into large chunks
2 onions, sliced
2 cloves garlic, sliced
1 tbs. ras el-hanout
1 tsp. cumin
1 tsp. ginger powder
1 cinnamon stick
500ml beef or chicken stock
2 quince, peeled and woody core removed and cut into quarters
8 black olives
1 quarter of preserved lemon, flesh discarded and skin finely chopped

Method

In a large heavy based casserole pot, heat oil. Add the beef in batches and until golden in colour and then remove from the pot. Coat the onions well in the spices and return the meat and all it’s juices to the pot. Pour in the stock and add the quince, black olive and preserved lemon. Season with salt and pepper and bring to boil before turn the heat down and cooking over a low heat for 1 ½ hours or until the meat fall apart easily. Carefully remove the meat and the quince out of the pot and place on a large deep platter. If the sauce is not thick enough bring to boil and reduce before pouring over the meat. Serve with couscous.