Zubereitung

1. 1

   Peel and slice one orange. Squeeze juice from the other orange and set aside.

2. 2

   Heat olive oil in a casserole or Dutch oven.

3. 3

   Add the diced meat and crushed garlic cloves. Saut until meat is nicely browned on all sides.

4. 4

   Add orange pieces and drizzle with orange juice.Season with saffron, cumin, allspice, salt and pepper.

5. 5

   Mix and cover. Reduce heat and simmer for 10 minutes.

6. 6

   Pour 300ml of beef bouillon over meat and cover again. Simmer over low heat until meat is thoroughly cooked and tender (about 1 hour).

7. 7

   Add remaining amount of bouillon during cooking so the meat does not dry.

8. 8

   Sprinkle meat with chopped parsley.

9. 9

   Serve immediately, with rice or couscous and a green salad.