Welsh Beef with Spices and Cranberry Soup
- In a large saucepan, heat the oil and add the braising cubes and brown on all sides.
- Add the leek, onion, garlic, garam massala and cinnamon. Stir and cook with the spice for 1-2 minutes.
- Add the stock, cranberry juice, cranberry sauce, carrots and parsnips. Simmer on a low heat, cover with a lid and cook for about 2 hours until the meat is tender and falls apart.
- Stir through the rice, scatter with pomegranate seeds and parsley and serve with toasted pitta or naan breads.