700g of chuck roast

50g of olive oil

ground cumin

sweet paprika

1 cc of harissa

salt

250g of water

large beans (optional)

Cut the meat into even pieces and brown in olive oil for 15 minutes, until well colored on all sides. Add the grated garlic and spices (cumin, paprika, marakov). Brown again.

Next, add the salt and water, and finish with the harissa. Let the dish simmer over low heat for 3 hours until the meat is very tender and the sauce has thickened. You can add broad beans at the end of cooking and 50g of water. I also added quenelles, the recipe for which can be found... HERE .