Moroccan stew with apricots

Cut the room-sized biefin coarse pieces and rub them all around with ras el hanout. Heat the olive oil in the frying pan and fry the pieces of meat around brown. Cut the onions each into 8 parts and the garlic into slices. Cut the tomatoes into pieces and halve the apricots.

Divide the onions, garlic and thyme between the meat and fry until the onions soften. Then put the tomato pieces through and cook for another 2-3 minutes. Add the apricots and stock and roast the meat with the lid at an angle on the pan - if necessary with a flame distributor - for 1¼ hours until tender.

Add the chickpeas and finely chopped parsley and let the dish simmer for another 15-30 minutes until the sauce thickens. Tasty with couscous and green beans.