Oriental steak pan with almonds

Ingredients for 4 servings:

• 300 g carrot(s)
• 150 g onion(s), red
• 2 garlic cloves
• 400 g sirloin or rump steak
• 2 tbsp olive oil for frying
• 50 g almonds, whole, peeled
• 1 tbsp tomato paste
• Coriander powder
• Cumin powder
• 300 ml meat broth
• Salt and pepper, freshly ground
• Fresh coriander or parsley for sprinkling

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

typical dish from Morocco

Peel the carrots and cut into diagonal slices. Slice the onions into strips. Finely chop the garlic. Cut the beef into strips. Heat the olive oil in a pan. Brown the meat in batches until very hot, then remove. Brown the almonds in the frying oil. Add the onion and garlic and sauté. Add the carrots and stir in the tomato paste. Sprinkle the contents of the pan with ground coriander and cumin to taste and sauté. Deglaze everything with the meat stock, cover, and simmer gently for about 10 minutes. Add the meat and simmer with the lid uncovered. Season the steak pan and sprinkle with chopped coriander or parsley, then serve. Note: Be careful with coriander, as it has a slightly soapy flavor and is not to everyone’s taste. Therefore, please always substitute parsley or cress. I serve this dish with Arabic flatbread, or you can also eat it with rice, but don’t let the sauce completely reduce. With four servings, one serving has 312 kcal.