I N G R E D I E N T S

• 1.5kg CKB Beef Goulash
  
• 1 chopped onion
• 1 bunch fresh thyme
• 3 garlic cloves, crushed
• 1 chilli, chopped
• 1 tin chickpeas
• 1 large tin crushed tomatoes
  
• 8 prunes (halved and pitted)
• 8 dates (halved and pitted)
• 8 dried apricots (halved)
• 1 tbsp lemon zest, finely chopped
• 3/4 cup * chopped flat leaf parsley
• olive oil
• salt

M E T H O D

1. Sauté onions and garlic gently in olive oil. Add beef to seal for a minute only before adding thyme, chilli, chickpeas and crushed tomatoes and enough water to cover. Cook, covered, on a very low stove top, or at 150°C in the oven for 2.5 hours.

2. In the last half hour of cooking, stir in the fruits.

3. Serve over fluffy couscous and don’t forget to sprinkle the lemon zest and parsley over the top.

Serving suggestion - serve with hummus, Israeli salad and flat bread such as Malawach for a Middle Eastern feast