1) Peel and slice one orange. Squeeze juice from the other orange and set aside.

2) Heat olive oil in a casserole or Dutch oven.

3) Add the diced meat and crushed garlic cloves. Saut until meat is nicely browned on all sides.

4) Add orange pieces and drizzle with orange juice.Season with saffron, cumin, allspice, salt and pepper.

5) Mix and cover. Reduce heat and simmer for 10 minutes.

6) Pour 300ml of beef bouillon over meat and cover again. Simmer over low heat until meat is thoroughly cooked and tender (about 1 hour).

7) Add remaining amount of bouillon during cooking so the meat does not dry.

8) Sprinkle meat with chopped parsley.

9) Serve immediately, with rice or couscous and a green salad.