2.5kg/5.5lb beef shin, cut into large chunks 2 onions, finely sliced 2 garlic cloves, finely sliced ½tbsp sweet paprika ½tsp turmeric 2 cinnamon sticks 1 x 400g tin plum tomatoes, rinsed and drained 200g/7oz green olives, stone removed and sliced if large 1 preserved lemon, flesh and seeds removed A big handful of coriander leaves Couscous, to serve In a dry pan, gently toast the cumin until it begins to smell fragrant, then transfer to a pestle and mortar along with the coriander and fennel seeds and grind to a powder. In a large pan over a high heat, warm up a big splash of oil. Season the meat, and when the oil is hot and just smoking, brown the meat in batches. Remove and put to one side. Turn the heat down, add another splash of oil (if the pan needs it) and add the onions and garlic. Season well and cook until soft and sweet. Return the meat to the pan and stir in the ground spices along with the paprika, turmeric and cinnamon. Cook everything over a low heat until the fragrance fills the room, being careful not to let the spices stick. Pour in the tomatoes and cover with water. Place a lid on top, bring to the boil, then simmer for 2½ hours, checking occasionally that it isn't drying out. Add the olives and preserved lemon for the last 10 minutes of cooking. Tear in the coriander leaves, stir well to slightly wilt them and serve over boiled couscous.