- 2 pounds lean Beef (or stew meat)
- 2 teaspoons ground Cumin seeds
- 1 teaspoon Turmeric
- 1 teaspoon ground paprika (hot)
- 1 teaspoon ground Cinnamon
- 1 pinch ground Allspice
- 9 ounces Onion (or large shallots)
- 2 Garlic cloves
- 1 piece Ginger root (about 40 grams)
- 2 tablespoons Olive oil
- 1 ½ pints Vegetable stock
- 1 pinch Saffron threads
- 2 Bay leaves
- 1 ounce Golden raisins
- 2 Carrots (about 250 grams)
- 1 Zucchini (about 250 grams)
- 8 ounces Chickpeas
Cut beef into 2 cm (approximately 3/4-inch) cubes. Mix cumin, turmeric, paprika, cinnamon and allspice in a bowl. Sprinkle over the meat and mix thoroughly. Let marinate for 30 minutes in the refrigerator.
Peel onions and cut into thin strips. Peel and chop garlic.
Peel and finely grate ginger root.
Heat the oil in the Dutch oven and sear the meat until golden brown on all sides. Remove and drain in a sieve.
Add the onions, garlic and ginger to the pot. Cook for about 3 minutes over low heat. Remove and add to the meat in the sieve. Drain the fat from the pot.
Place the meat and cooked vegetables back into the pot and add the broth. Bring to a boil.
Add saffron, bay leaves and golden raisins. Cook, covered, stirring occasionally, for 1 1/4 hours on low heat.
Rinse and peel the carrots. Rinse and dry zucchini. Cut carrots and zucchini in half lengthwise, then crosswise into quarters.
After the meat has cooked for 45 minutes, add the carrots. After about 1 hour, add the zucchini.
Drain chickpeas in a strainer and rinse with cold water. Add to the beef stew during the last 5 minutes of cooking. Season well with salt and pepper. Serve with whole-wheat couscous.