1.5 kg (3.3 lb) stewing steak, cut into 5 cm (2") squares

4 tbs sunflower oil

3 onions chopped

3 garlic cloves chopped finely

10 medium carrots cut into chunks

250 g (8 0z) canned chopped tomatoes 

100 g (4 oz) dates pitted 

150 g (5 oz) prunes pitted 

2 tbs honey

1 beef stock cube

1 cinnamon stick

1 tsp ginger

1 tsp turmeric

2 tsp cumin 

2 tsp coriander

salt & freshly ground black pepper

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• Preheat oven to 160°C (325°F)

• Heat oil and brown the beef (do it in 2 batches so as not to overcrowd the pan) When meat is sealed, place in oven proof casserole.

• Brown the second batch of beef, add garlic and chopped onions. When meat is sealed and garlic and onions brown, place in casserole

• Pour tomatoes with their juice in the pan and scrape the pan for 2 minutes, and place tomatoes and all the juice from the pan in the casserole.

• Add carrots to the casserole.

• Dissolve beef stock in 1 cup boiling water and add to the casserole

• Add the honey and spices, salt and pepper and mix well Add the cinnamon stick.

• Cover casserole and place in oven for 2 hours.

• 30 min before end of cooking time, add the dates and prunes.