2 Tbsp oil
1 medium onion, chopped
3 garlic cloves, finely chopped
2 tsp ginger, finely chopped
3 cups beef broth
2 tsp Spanish paprika (see note 1)
1 tsp paprika
1/2 tsp cinnamon
1/4 tsp turmeric
1.5 tsp coriander
1/2 tsp cumin
2-3 carrots, cut into chunks
1 15oz can garbanzo beans, drained
12-14 dried apricots
6 Tbsp raisins
8-9 baby potatoes, cut into halves
Coat beef chunks with all spice rub ingredients.
Heat olive oil in a pot over medium-high heat and sear the meat for about 10 minutes, till it browns up all side. For this, leave it undisturbed for 5 minutes before flipping.
Add in chopped onions and cook till tender, about 6-7 minutes. Next, add chopped ginger and garlic and cook for a couple of minutes.
Add in beef broth and remaining spices (paprika, Spanish paprika, cinnamon, turmeric, cumin, coriander). Combine well. Let it come to a boil, then reduce the temperature to medium-low. Cover and cook for 45 minutes.
Add in carrots and garbanzo beans continue cooking, covered, for 30 minutes.
Stir in apricots and raisins and cook with the lid on. Every now and then, stir the pot. If you feel the sauce is getting too thick, add in extra water (I added an extra 1 cup). Cook till meat is tender and melts in your mouth, about another 2 hours, depending on the size of the chunks.
Add in potatoes in the last 25 to 30 minutes. Taste and adjust for salt and pepper.
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