Ingredients
4 tbsp olive oil
300g/10½oz rump steak, finely chopped
1 onion, chopped
2 sticks celery, chopped
2 carrots, chopped
100g/3½oz red lentils
100g/3½oz green lentils
100g/3½oz rice
2 garlic cloves, crushed
1 tsp ground cinnamon
large pinch saffron strands
3 tsp ground cumin
400g/14oz can chickpeas, rinsed and drained
200g/7oz canned tomatoes, chopped
2 litres/3½ pints beef stock
100g/3½oz vermicelli noodles
150g/5¼oz green beans, cut into 1cm/½in lengths
½ lemon, juice only
bunch fresh coriander, chopped
bunch fresh flatleaf parsley, chopped
To serve
warm bread
dates
harissa
Method
1. In a large saucepan, heat half the olive oil over a high heat and cook the steak until browned all over. Remove from the pan and set aside.
2. In the same pan, sauté the onion, celery and carrots until softened. Remove from the pan and set aside.
3. Heat the remaining olive oil in the pan and add the lentils, rice, garlic, cinnamon, saffron and cumin to the pan.
4. Add the chickpeas, tomatoes and stock, along with the reserved meat and vegetables, and bring to the boil. Cover and simmer for 25 minutes.
5. Add the vermicelli and the green beans and stir. After a further five minutes, add the lemon juice, coriander and parsley.
6. Serve with warm bread, a bowl of dates on the side and a little bowl of harissa.
