Ingredients:
1 kg (2.2 pounds) beef stewing meat, cut into one- to two-inch cubes
2-3 tablespoons olive oil
100 grams – about ¼ pound – butter, divided
1 medium onion, cut in half and sliced
1 teaspoon ras-el-hanout – a Moroccan spice blend, available in specialty stores
1.5 teaspoons cinnamon
½ teaspoon ground coriander
2 tablesppons coarsely chopped fresh coriander (cilantro)
2-3 teaspoons salt
½ teaspoon pepper
¼ teaspoon saffron, crumbled
2 tablespoons honey, divided
500-600 ml (about 2-3 cups) of beef stock
½ cup raisins or sultanas
2-3 crisp apples, such as Granny Smith, halved, cored, and cut into eighths
1 tablespoon white sesame seeds, lightly toasted in a pan
Source, details, tips and full instruction at: susaneatslondon.com
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