How to make it

  • Dust beef with flour. Heat oil and brown the beef well.
  • Add onion, garlic and ginger and turn the heat down to a simmer.
  • Add the rest of the oil and spices and fry gently for 5 mins.
  • Turn up the heat and add the stock and tinned tomatoes. Bring to the boil and season with salt and pepper and sugar.
  • Cover and simmer gently for about 2 hours, til beef is soft and tender.
  • If you like, pop in a hand blender (the stick variety) and do a quick blitz in the mixture, but not too much as you want the chunks in the soup.
  • Add the chickpeas.
  • Serve in large bowls with yoghurt, sprinkled with lemon zest and fresh coriander.

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