Moroccan spiced adafina
Serves 6 - 8
8 tbsp extra-virgin olive oil 2 large onions, chopped 6 garlic cloves 2 beef marrow bones 1.2kg brisket or chuck roast, cut into 6-8 pieces 8 small potatoes 1 large sweet potato cut into chunks 6 tbsp honey 1½ tbsp paprika 1 -2 tbsp each of ground cumin and allspice, cinnamon and ground turmeric 30g chopped parsley Salt and freshly ground black pepper 8 medium eggs, in shell, washed 2 x 400g tins of chickpeas rinsed and drained
Preheat oven to 120°C. In a large, ovenproof pot, heat the oil and fry the onions and garlic until they are soft and golden.
Add the bones, meat, potatoes, honey, paprika, cumin, allspice, cinnamon, turmeric, parsley and salt and pepper.
Add enough water to cover and bring to a boil, then reduce the heat to medium low, and simmer for 1 hour minimum. Skim off any foam occasionally.
If you have a pressure cooker, cook the stew in it for one hour and the meat will be even more tender.