Ingredients for 6 servings:
1. 3 tablespoons olive oil, divided
2. 1 3/4 lbs beef tenderloin, cut into 1-inch cubes
3. 1 large onion, chopped
4. 1 large carrot, chopped
5. 2 garlic cloves, chopped
6. 1 tablespoon paprika
7. 2 teaspoons ground cumin
8. 1 1/2 teaspoons ground cinnamon
9. 2 cups beef broth
10. 1/2 cup kalamata olive, halved pitted
11. 1/2 cup golden raisin
12. 1 (15 ounce) can garbanzo beans, drained (chickpeas)
13. 1/2 cup cilantro, chopped fresh
14. 1 teaspoon lemon peel
Directions:
1. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
Enjoy your meal!