125 g (1/2 lb) 3/4 cup chick'peas, soaked and cooked for 1 hour
1 lb (450 g) shin of beef (boneless beef (chuck, round, shoulder, arm)
1 large onion
1 clove garlic
350 g (3/4 lb) tomatoes
30 ml (2 tbls) oil
1 tsp (5 ml) paprika
1 tsp (5 ml) ground cinnamon
2 tsp (10 ml) wholemeal flour
15 ml (1 tbls) tomato puree (paste)
275 ml (1/2pt) 1 1/4 cups stock or broth
juice 1 lemon
15 ml (1 tbls) chopped savory
15 ml (1 tbls) chopped thyme
sea salt
freshly ground black pepper
1 lb (450 g) shin of beef (boneless beef (chuck, round, shoulder, arm)
1 large onion
1 clove garlic
350 g (3/4 lb) tomatoes
30 ml (2 tbls) oil
1 tsp (5 ml) paprika
1 tsp (5 ml) ground cinnamon
2 tsp (10 ml) wholemeal flour
15 ml (1 tbls) tomato puree (paste)
275 ml (1/2pt) 1 1/4 cups stock or broth
juice 1 lemon
15 ml (1 tbls) chopped savory
15 ml (1 tbls) chopped thyme
sea salt
freshly ground black pepper
method
1. Heat the oven to gas mark 3 (170°C) 325°F.
2. Cut the beef into 3 cm (1 in) cubes.
3. Quarter and thinly slice the onion and finely chop the garlic.
4. Scald, skin and roughly chop the tomatoes.
5. Heat the oil in a large, flameproof casserole or dutch oven on a high heat.
6. Put in the pieces of beef, brown them well and remove them.
7. Lower the heat, mix in the onions and garlic and cook them until they are soft.
8. Stir in the spices and flour and cook them for 1/2 minute.
9. Stir in the tomato paste and then the stock.
10. Bring the stock to the boil and add the lemon juice and herbs.
11. Add the beef, chick-peas and tomatoes.
12. Bring everything to the boil again, cover the pan and put it into the oven for 2 hours, the dish will keep for 1/2 hour.
2. Cut the beef into 3 cm (1 in) cubes.
3. Quarter and thinly slice the onion and finely chop the garlic.
4. Scald, skin and roughly chop the tomatoes.
5. Heat the oil in a large, flameproof casserole or dutch oven on a high heat.
6. Put in the pieces of beef, brown them well and remove them.
7. Lower the heat, mix in the onions and garlic and cook them until they are soft.
8. Stir in the spices and flour and cook them for 1/2 minute.
9. Stir in the tomato paste and then the stock.
10. Bring the stock to the boil and add the lemon juice and herbs.
11. Add the beef, chick-peas and tomatoes.
12. Bring everything to the boil again, cover the pan and put it into the oven for 2 hours, the dish will keep for 1/2 hour.
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