Ok so if you’re looking to impress someone and have the time to make this dish a day ahead, look no further. It does take 6 hours in the oven and asks that you rest it for 24 hours but the wait is most definitely worth it. It is not fiddly or laborious to make – I made mine alongside making dinner for that night and just bunged it in the oven and forgot about it.
Baghdad Beef Stew
Apologies to the creator. I have this recipe on a photocopied piece of paper and don't know what book it came from!!
Preheat oven to 140oC (unless you have a slow cooker).
Brown the beef on all sides in a frying pan with the oil, then add the cinnamon for a couple of minutes.
Transfer this into a slow cooker or casserole dish with a lid along with the carrots, onions, pepper, vinegar and honey and stock or water.
Cook it in the oven or slow cooker for 6 hours or until the beef easily falls apart.
Add the raisins, almonds and figs and transfer the stew to a container to store overnight.
Then next day, simply reheat and serve with some quinoa or vegetables.