750g mallow leaves (available frozen from Asian and African grocers. If unavailable, use frozen spinach instead)
1 bunch coriander leaves, chopped
Flatbread, yoghurt and cucumber salsa, to serve
Fry the beef pieces in half the olive oil in a large saucepan over a high heat for 5 minutes, until browned. Set aside. Add the onions, garlic, ginger, cumin, fennel, pepper, lemon zest and remaining olive oil and cook for 5 minutes, until the onions are tender.
Pour in the lemon juice and stock, then season with salt and pepper. Add the cinnamon and paprika, turn the heat to low, and cook gently for 2½ hours, until the beef is almost tender.
Add the mallow leaves and coriander and cook for 30 minutes. Drain the liquid off and boil rapidly until thickened, then return to the beef. Serve with flatbread, yoghurt and cucumber salsa.