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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. ground coriander
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1/2 tsp. tumeric
- 4 cloves garlic (chopped)
- 30 grams fresh coriander (about 1 cup, packed)
- 30 grams Italian parsley (fresh, about 1 cup, packed)
- 1 Tbsp. fresh ginger (grated)
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest (about 1 tablespoon)
- 3 Tbsp. olive oil
- salt (to taste)
- 3 lb. beef chuck (or shoulder, pot roast cut)
- 6 cloves garlic (peeled and chopped)
- 4 cups stock (good quality)
- 3 Tbsp. honey
- 1/2 tsp. saffron threads (soaked)
- 3 Tbsp. chermoula paste (heaping)
- 2 tsp. paprika
- 2 tsp. salt (plus more per taste)
- 1 tsp. pepper (plus more per taste)
- pita (Toasted, — for serving on side)
- 2 cans butter beans (cannellini beans, drained and rinsed)
- 2 tsp. olive oil
- 2 cloves garlic (crushed)
- 1/2 cup water
- sea salt
- black pepper
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