Chakhokhbili

Method

Heat oil in a heavy-bottomed pot and brown the beef cubes on all sides until deeply coloured, then remove and set aside. In the same pot, soften the sliced onions over medium heat until golden and caramelised, about 8-10 minutes. Return the beef to the pot, add minced garlic and tomato paste, stirring well to combine and cook for 2 minutes. Pour in the chopped tomatoes and stock, add coriander seeds, peppercorns, bay leaves and salt, then bring to a simmer. Cover and cook gently for 1.5 to 2 hours until the beef is very tender, stirring occasionally. In the final 10 minutes, taste and adjust seasoning, then finish with fresh parsley and coriander just before serving.