Spiced Beef Stew

Ingredients:

• 1 tablespoon cumin
• 1 tablespoon mixed spice
• 1 tablespoon smokey paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon ground ginger
• 1 tablespoon sumac
• 1kg stewing beef, chuck or other good slow cooking cuts
• 2 onions chopped finely
• 1 can chickpeas, drained
• 1L vegetable stock
• 1 large zucchini cut into same sized pieces as the squash
• 6 squash quartered
• 150g dried apricot pieces

Serve with: couscous and eggplant

Method:
Mix the spices together in a bowl and rub the dry mixture onto your meat. Leave to soak up the flavours for a few hours.

Fry off with a decent dash of oil on a medium heat until the meat is sealed on all sides, Add the onion and cook until soft.

Now add the chickpeas, tomatoes and half the stock, bring to a boil on the stove top then drop down to a simmer for 2 hours.

Once the time is up add your vegies and apricot and the rest of the stock and simmer for a further hour.

Serve with couscous and grilled eggplant.

-Dig in!

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