MIDDLE EASTERN BEEF WITH OLIVES
A delicious meal from Caroline in New Zealand
1kg beef rump steak
50g ghee or butter
2 medium onions, finely chopped
2 teaspoons of grated ginger
1/2 teaspoons ground saffron
1 teaspoon ground cumin
1 teaspoon ground paprika
1 tablespoon plain flour
1/4 cup lemon juice
2 cups beef stock
1 tablespoon fresh coriander leaves
1 1/4 cups seedless black olives
3/4 cup seedless green olives
Cut beef into 3cm pieces. Heat ghee or butter in pan, add beef in batches,
cook stirring, until browned all over. Remove from pan.
Cook oinions and ginger in same pan, stirring until onions are soft.
Return beef to pan with saffron, cumin, paprika and flour, cook stirring until beef
is well coated in spice mix. Stir in juice and stock and simmer covered about
1 1/2 hours or until beef is tender. Just before serving, stir in olives and coriander.