Step 1

Preheat oven to 160°C. Heat 2 teaspoons of the oil in a large flame-proof ovenproof dish over medium-high heat. Add one-third of the beef and cook, stirring occasionally, for 2 minutes or until brown all over. Transfer to a plate and set aside. Repeat in 2 more batches with the remaining beef, reheating the pan between batches.

Step 2

Heat remaining oil in the same pan over medium-low heat. Add the paprika, coriander, cumin, turmeric, cayenne pepper, cinnamon, fennel, allspice, cardamom and 1/2 teaspoon of black pepper and cook, stirring, for 30 seconds or until fragrant. Add the onion, garlic and water, and bring to a simmer. Cook, covered, for 5 minutes or until onion softens.

Step 3

Add the beef and any juices along with the stock and bring to the boil over medium-high heat. Cover with a piece of non-stick baking paper and a tight-fitting lid, and cook in preheated oven for 1 hour. Add the sweet potato and parsnip and cook, covered, for a further 45 minutes or until beef and vegetables are tender. Taste and season with salt and pepper.

Step 4

Meanwhile, to make the lemon couscous, combine the water and oil in a saucepan and bring to the boil over high heat. Season with salt and pepper. Remove from heat. Use a fork to stir in the couscous and lemon rind. Cover and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the lemon juice and gently stir until combined. Cover and set aside until required.

Step 5

Spoon the lemon couscous among serving bowls and top with the beef mixture. Serve immediately.