Ingredients for 6 servings

½ cup chopped fresh cilantro
½ cup golden raisins
½ cup halved pitted Kalamata olives
1 tablespoon paprika
1 teaspoon lemon peel
1 large carrot, chopped
1 large onion, chopped
1 (15-ounce) can garbanzo beans (chickpeas), drained
1 ½ teaspoons ground cinnamon
1 ¾ pounds beef tenderloin, cut into 1-inch cubes
2 cups beef broth
2 garlic cloves, chopped
2 teaspoons ground cumin
3 tablespoons olive oil, divided

Directions

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.