Ingredients (serves 4)
- 1 cup (200g) dried kidney beans
- 1 tbs olive oil
- 600g gravy beef, cut into 3cm pieces
- 1 large brown onion, coarsely chopped
- 4 garlic cloves, finely chopped
- 1 tbs sweet paprika
- 1 tsp smoked paprika
- 2 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 4 cups (1 litre) chicken stock
- ½ cup (100g) pearl barley
- 1 cup coriander leaves, to serve
Place kidney beans in a large bowl. Cover with cold water. Set aside overnight to soak.
Preheat oven to 160C. Heat half the oil in a large flameproof casserole dish over high heat. Add one-third of the beef; cook, turning, for 5 minutes or until brown all over. Transfer to a plate. Repeat in 2 batches with remaining beef.
Heat remaining oil in pan over medium heat. Add the onion; cook, stirring, for 5 minutes or until onion softens. Add garlic, paprika, cinnamon, cumin and turmeric; cook, stirring, for 1 minute or until aromatic. Add beef, drained kidney beans, chicken stock and barley. Bring to the boil. Remove from heat. Bake in preheated oven, covered, stirring occasionally, for 11/2-2 hours or until beef and beans are tender and sauce thickens slightly. Season well with salt and pepper. Serve topped with coriander leaves.