Ingredients

1kg chuck or gravy beef (cut into small cubes)

40g butter

2 Tbsp light olive oil

1 brown onion (peeled and sliced)

Small pinch of saffron

1 ½ tsp cinnamon

1tsp ground ginger

375mls water

2-3 sprigs of coriander (chopped)

100g raisins (soaked in warm water for 10 minutes to plump them up)

3Tbsp honey

3 granny smith apples

1Tbsp butter for cooking the apples

Salt & Pepper

Sesame Seeds to serve

Preparation

Preheat oven to 180C (if using – see below).

Place your raisins in a bowl and cover them with warm water. Place to one side until you need them.

Place a large heavy based saucepan over a high heat and add half the butter and the oil. In batches, brown the meat and then place to one side when browned.

Turn down the heat, add the onion and cook until soft (a few minutes). Add the saffron, cinnamon, ginger and cook for another few minutes until the spices release their aromas.

Add the water, salt and a few grinds of pepper. Stir all the spices through the water then add the beef cubes and chopped coriander. At this stage, you can cover your saucepan and simmer over a low heat for approx. 1 hour, stirring occasionally. Or you can heat the oven to 180C, pour the contents into a tagine, cover with a lid and bake for approx. 45 minutes, stirring occasionally.

After approx. 45 minutes/1 hour, add the raisins and half the honey, stir through and place the lid on again and cook for another 20 mins.

Wash the apples and core them. Cut each apple in half and cut each half in to 6 pieces. Heat the tablespoon of butter and cook the apples for 10 minutes – stirring and turning the apples are evenly cooked. Drizzle with the remaining honey. Keep cooking for another minute or so until soft.

Place the meat in a serving bowl and pour over the sauce. Place the apples on top and sprinkle with sesame seeds.