Melt the smen or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the garlic, onion, ginger and chilli and cook for 3 minutes until just beginning to colour.

Stir in the coriander seeds, cinnamon sticks and beetroot and cook for a further 3 minutes.

Stir in the beef and pour in enough water to almost cover the meat and beetroot.

Bring to the boil, then reduce the heat, cover and simmer for 1–1½ hours until the meat is very tender.

Add the orange segments, honey and orange flower water and season with salt and pepper.

Re-cover and simmer for a further 15 minutes.

Season to taste and garnish with the flat leaf parsley.

Serve hot with couscous or fresh crusty bread, if liked.