• 4 whole cloves
• 1/2 tsp cumin seeds, crushed
• 1/2 tsp coriander seeds, crushed
• 1/2 tsp black peppercorns, crushed
• 1 cinnamon stick
• 3 tbsp olive oil
• 12 shallots
• 1 green pepper, deseeded and sliced
• 1 red pepper, deseeded and sliced
• 700g (1lb 9oz) diced lean stewing steak
• 1 tbsp sultanas
• 600ml (21fl oz) beef stock
• 1/4 tsp salt
• 2 parsnips, quartered

Pour 2 tablespoons of oil in a large pan. Add the shallots and cook for 5-6 minutes until they begin to soften and take on a light-brown colour. Add the peppers and cook for a further 5 minutes. Remove from the pan and set aside. Add the remaining oil to the pan and add the beef. Cook for 5-7 minutes or until the cubes are tender and evenly browned. Add the spices, sultanas, the cooked shallots and pepper and the stock. Season. Bring to the boil, cover and simmer on a low heat for 30 minutes. Add the parsnips to the pan and simmer uncovered, for about 30 minutes or until the meat is tender and the parsnips are thoroughly cooked. Serve with sweet potato mash.