• 45 Millilitre Olive oil
• 800 Gram Beef goulash cubes
• 2 Onions, finely chopped
• 3 Cloves crushed garlic
• 15 Millilitre Ground ginger • 15 Millilitre Ground cinnamon
• 15 Millilitre Turmeric
• 25 Millilitre Paprika
• 25 Millilitre Dried chilli flakes
• 250 Millilitre Tomato puree
• 1 Knorr Beef Stock Pot
• 250 Millilitre Water
• 100 Gram Dried apricots, chopped
• 100 Gram Seedless raisins
• 30 Millilitre Honey
• Lemon, juice only
Heat 30ml of olive oil in a large pot and fry beef goulash cubes until well browned on all sides. Remove from the pot and set aside
Add remaining olive oil and gently fry onion and garlic until soft
Add all the spices and gently fry for 1 minute to release the aroma and flavour
Return the browned beef cubes to the pot and fry for another 1 minute
Add the tomato puree, Knorr Beef Stock Pot and water, stir well and bring to the boil
Reduce the heat and add the chopped dried apricots, raisins, honey and lemon juice and allow to simmer with the lid on for 40 minutes stirring occasionally
Garnish with sprigs of fresh coriander and serve with rice or cous cous
