• If making your own spice blend, mix all of the ingredients together in a small bowl. Massage the gravy beef with the spice rub and leave to marinade while you prepare the other ingredients.
• When you're ready to cook, heat 2-3 tablespoons olive oil or tallow in a casserole dish over medium heat. Add the meat and fry until golden on both sides.
• Remove the meat and place to the side.In the same dish, add the onion, coriander stems and a good pinch of salt, and fry in the spiced oil for 5 minutes. Add the carrots, chickpeas, tomatoes, browned meat, potatoes, and bone broth or water. Stir well. Bring to the boil, then cover and reduce to low. Cook for 2.5-3 hours, adding extra water, if needed. This can also be cooked in a slow cooker for 6 hours, or until tender. The beef should be very tender.
• If the sauce is a bit too runny, simmer with the lid off for 5-10 minutes. Season with salt and pepper, stir through coriander and serve on its own or with seasoned couscous.

Serving

• 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