You will need an oven proof dish or casserole dish with a tight fitting lid and a pestle and mortar.
Prep time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours 30 minutes
Preheat the oven to 140. Place the fennel and coriander seeds in a small frying pan and roast over a high heat for 3 minutes or until the seeds start to pop. Grind to a fine powder in a pestle and mortar. Add in the ginger, paprika, salt and pepper and stir.
Place the meat in a bowl and sprinkle over the spice mix. Use your hands to massage the spices into the mix. Next, heat the oil in a large frying pan and brown the meat in batches. Once browned, remove the meat to a large casserole with a tight fitting lid.
Add the onions, fennel, celery and carrots to the casserole dish and sauté for 5 minutes. Add the red pepper and garlic and stir for a further 2 minutes. Then add the tomatoes, tomato paste, water, chopped rosemary, bay leaf, sugar, lemon, soy sauce, vegetable bouillon, beans and meat.
Season well with salt and pepper. Bring to a gentle simmer, pop the lid on and place it in the oven for 2 hours. Taste, check the meat is tender, stir through the chopped parsley just before serving. Serve with basmati rice and greens.
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