3 tablespoons of coconut oil
2 1/2 pounds of asadot needle fillet
2 cups small onions (shallots)
4 cloves of garlic, chopped
1/2 tablespoon lightly ground coriander
1 tablespoon of paprika
1 teaspoon finely ground cumin
1/2 teaspoon of turmeric
1/2 teaspoon cayenne pepper
1 cup of grape juice, pomegranate or cranberry
1 tablespoon red wine vinegar or balsamic vinegar
2 cups of beef broth
1 cup of fresh tomatoes in cubes
1 1/2 cups yellow raisins
Salt and pepper to taste
Heat a large pot. Add 2 tablespoons of coconut oil. Sprinkle the meat with salt and pepper. Add the meat to the pot, sauté until it loses its pink color, it takes about five minutes. Pass the meat to the bowl.
In the same pot heat a tablespoon of oil. Add the shallots and sauté until they turn brown, it takes about eight minutes. Stir with the garlic and the following five ingredients.
Add fruit juice. For acidity or to make a sauce, add about a tablespoon of red wine vinegar or balsamic vinegar for each cup of fruit juice. 1 Stir occasionally.
Add broth, tomatoes with juice and raisins. Stir to mix. Add the meat and juices, let simmer over low heat.
Reduce to medium heat. Let boil without a lid, stir occasionally until the sauce thickens and the meat is soft, take about 1 hour 15 minutes.
Garnish with salt and pepper.