1) Heat the oil in a saucepan. Cut the Beef into pieces and cook it in the oil. When it is brown, add the broad beans, garlic, coriander seed, and salt. Cover with hot water. Put a lid on the pan and cook in a slow oven for four hours.

2) To Serve: Pour the Liquor and the broad beans which have cooked almost to a purée, into a dish and arrange the pieces of meat on top. This may be served with pilaff or a pureée of potatoes.

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