Spicy Cape Malay Beef Casserole with Apricots

1.Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.

2.Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

3.Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

4.Add the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper to the pot. Stir well to coat the onions and garlic with the spices, cooking for 1 minute.

5.Increase the heat to medium-high and add the beef cubes to the pot. Brown the meat on all sides, about 5-7 minutes.

6.Pour in the beef broth and diced tomatoes, stirring to combine.

7.Add the chopped dried apricots, brown sugar, and apple cider vinegar. Stir well.

8.Season the mixture with salt and black pepper to taste.

9.Bring the casserole to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.

10.Stir occasionally and check the seasoning, adjusting if necessary.

11.Once cooked, remove from heat and let it sit for a few minutes before serving.

12.Garnish with fresh chopped cilantro before serving.