Slow-cooked beef with the sweetness of apples, raisins and honey. Delicious ingredients
deserve delicious spices. Moroccan Spice with cumin, black pepper, sweet paprika and
ginger is a perfect match.
1kg gravy beef, cubed
2 tbsp olive oil
1 tbsp butter
3 garlic cloves, crushed
1 large onion, thinly sliced
2 tbsp Spice Fusion Moroccan Spice blend
3-4 cups water
salt and cracked pepper to taste
1 cup raisins
2 tbsp honey
2 Granny Smith apples
1 tbsp toasted sesame seeds
Heat oil and ½ tbsp butter in large saucepan.
Fry beef in batches until coloured on all sides; remove from pan and set aside.
Add remaining butter and sauté onions and garlic until golden.
Add Moroccan Spice blend and fry off for about 30 seconds or until fragrant.
Return beef to pan, stir well. Add water to just cover and season to taste with salt and
freshly cracked black pepper.
Bring to the boil, cover and simmer on low heat for 1½ hours.
Add raisins and honey, cover, and cook for another 30 minutes.
Peel, core and chop apples into cubes, add to beef and cook for another 15 minutes, lid off,
or until meat is tender.
Transfer to a serving dish and sprinkle over sesame seeds.