2 tablespoons oil
2 pounds cubed stew beef
1/2 tablespoon salt
1/4 tablespoon black pepper
1 tablespoon garam masala
2 tablespoons ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon sweet paprika
1/2 tablespoon chili powder
1 large onion, diced
4 cloves of garlic, minced
1/4 cup coriander
1 16 ounce can of stewed tomatoes
1 6 ounce can of tomato paste
2 cups beef stock
1 small pumpkin, seeded and diced
1/4 cup dried prunes or apricots, minced (leave out if desired, for my low-carb meals I do not add this at all and instead use dried sugarless cherries)
1 16 ounce can of chickpeas, drained and rinsed (for low-carbers use soy balls that are soaked in hot water instead)
4 tablespoons slivered almonds
Combine the spices together and rub massage it into the beef and allow it to marinate in the refrigerator overnight or for a minimum of an hour.
Bring a large pot or your handy tangine to medium heat, add oil and brown meat. Add the onions and garlic and cook for an additional 3 minutes.
Add the tomatoes and stock cover and cook for an hour.
Add the chick peas and prunes and lower the heat to a gentle simmer and allow it to cook covered for another hour.
Serve with slivered almonds sprinkled on top for added crunch.