Kharcho

Method

Heat oil in a large pot and brown the beef pieces on all sides, then remove and set aside. Soften diced onions in the same pot, add tomato paste and cook for 2 minutes until caramelised. Return the beef to the pot, pour in stock and water, bring to a boil and simmer for 45 minutes until the meat is tender. Toast coriander seeds and fenugreek in a dry pan for 1 minute to release their oils, then grind coarsely. Add the rice, toasted spices, chilli flakes, and halved prunes to the pot and simmer for a further 20 minutes. Stir in the ground walnuts and crushed garlic, season with salt and pepper, and cook for 5 more minutes until the rice is tender and the soup has thickened slightly. Finish with fresh coriander and parsley just before serving.