Ingredients (4 servings)
1½ tablespoons Olive Oil
750g beef steak, trimmed and cubed
¼ cup flour
1 leek, trimmed, washed and sliced
1 garlic clove, crushed
1 tablespoon ground cumin
2 teaspoons ground ginger
2 cups salt-reduced beef stock
6 carrots (medium size), cut into wedges
400g diced tomatoes
½ cup pitted green olives
¼ cup chopped preserved lemon (or zest and juice of 1 lemon)
½ cup chopped parsley, plus extra, to serve
½ cup coriander leaves
Brown rice, to serve
Heat 1 tablespoon olive oil in a large deep frying pan on high. Dust beef in flour. Cook, stirring 2-3 mins, until lightly browned. Transfer to a plate.
Heat remaining oil in same pan. Sauté leek and garlic for 1-2 mins. Stir in spices. Cook, stirring, 1-2 mins.
Return beef to pan with stock, carrots, tomatoes, olives, lemon and half the herbs. Season to taste and simmer, uncovered, 35-40 mins. Stir in remaining herbs. Sprinkle with extra parsley. Serve with brown rice.