Arabic-style beef pan

Ingredients for 4 servings:

• 750 g beef sirloin, false
• 1 large onion(s), red
• 3 tbsp spice mix (Omani Masala)
• 3 tbsp oil, neutral
• 2 stalk(s) Celery
• 4 m.-sized carrot(s)
• 1 can chickpeas
• 2 bay leaves
• 50 ml cream
• Salt
• 4 cardamom pods
• 1 jar beef stock

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours 40 minutes

local cuisine refined with Arabic spices

Cut the meat into cubes. Dice the onion and mix well with the meat, the spice mix, and the oil. Marinate for at least 3 hours. Brown the meat in a pan and deglaze with the heated stock. Slice the celery and carrots, and drain the chickpeas. Add the ingredients to the meat and a little water. Stir in the cream and add the bay leaves and cardamom. Sprinkle with salt. Place in a preheated oven at 100°C and simmer for 2 hours. Add a little more water if necessary. Remove from the pan, season to taste, and serve with rice. If you prefer a thicker sauce, you can thicken the sauce. Tip: If you can’t find the Omani Masala spice mix, you can substitute it with Ras el Hanout. There are recipes for this in the database.