Moroccan Beef Casserole

2 onions, finely chopped
2 garlic cloves, finely chopped
2 carrots, cubed
2 teaspoons coriander seeds, crushed
2 teaspoons cumin seeds, crushed
2 teaspoons turmeric
400 g gravy beef, cubed
1 x 400 g canned tomatoes in tomato juice
2 strips lemon zest
1 x 400 g canned chickpeas, washed and drained
400 g potatoes, cubed
2 teaspoons cumin seeds, crushed (extra)
olive oil, about 4 tablespoons

In a cast iron casserole heated to medium temperature, saute onions in 1 tablespoon oil until yellow. Add the garlic. Saute until the onion starts to brown. Add the carrots and saute for 1-2 minutes. Remove from the pan.

Add more oil. Fry the meat, in batches, until starting to brown. Remove.

Add more oil. Toast the coriander and cumin until aromatic. Add the turmeric. Return the meat and cook for 1-2 minutes. Add the carrot mixture. Pour in the canned tomatoes. Add enough water to cover the top of the meat and carrots.

Reduce the temperature to low, cover the casserole and simmer gently for 1 hour.

In a separate pan, toast the extra cumin in about 1 tablespoon oil. Toss the potatoes in the oil. Saute for 1-2 minutes. Add the potatoes and the chickpeas to the casserole. Adjust water to cover the meat and vegetables.

Simmer for another hour until the potatoes are cooked.

Serve with couscous, cooked with mint, lemon zest and turmeric, and boiled broccoli florets.