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cyprus stifado


- Heat the olive oil in a large heavy based pan and brown the meat in batches.

- Add the shallots, cooking gently to turn them golden and caramelised.

- Add the garlic, vinegar, spices and tomatoes. Season well.

- Stir in a 200ml glass of water. Cover tightly and simmer for 1½ -2 hours or until the meat is tender and the sauce richly thickened.


(Serves 6-8)

100ml olive oil

1½ kg lean beef, cubed

1½ kg shallots, peeled

4 cloves garlic, chopped

5 tbsp red wine vinegar

3 cinnamon sticks

2 bay leaves

1 tsp whole cloves

1½ tsp aniseed or fennel seeds

2 whole star anise

3 x 400g cans chopped tomatoes

Salt & pepper

Grilled Halloumi Cheese

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