• Mix all spice blend ingredients in a small bowl. Massage the spice rub into the gravy beef and leave to marinate while you prepare the vegetables.
• Heat 2–3 tablespoons of olive oil or tallow in a large casserole dish over medium heat. Add the beef and brown on all sides. Remove and set aside.
• In the same pan, add the diced onion, coriander stems, and a good pinch of salt. Sauté for 5 minutes until softened and fragrant.
• Add the carrots, chickpeas, tomatoes, potatoes, browned beef, and broth or water and apricots/organ powder if using. Stir well, bring to the boil, then cover and reduce heat to low. Simmer for 2.5 to 3 hours until the beef is very tender, adding extra water if needed.
• If the sauce is too runny at the end of cooking, simmer uncovered for 5–10 minutes to thicken.
• Stir through coriander leaves before serving. Season to taste.

Slow Cooker Instructions:

• Brown the beef and onions as above, then transfer all ingredients to the slow cooker. Cook on low for 6–7 hours, or until the beef is soft and falling apart.

Brothy Couscous

• Heat bone broth in a small saucepan until boiling
• Pour over couscous in a bowl. Shake to so the couscous is covered by the broth, then cover with a plate.
• Leave for 10 minutes, then fluff with fork. Stir through a squeeze of lemon juice.

Lemony Yoghurt

• Add yoghurt and preserved lemon to a small bowl and stir to combine.

To Serve:

• For spoon feeding: Puree the beef and vegetables until smooth, using the broth to thin it out.
• For BLW: Serve tender meat and vegetables as finger food. Mix the yoghurt through the couscous to reduce the mess!