Heat half the olive oil in a large ovenproof casserole dish over medium-high heat. Cook the beef, in batches, for 3 to 4 minutes, or until browned. Put the beef into a large bowl, sprinkle with coriander and cumin and toss meat to coat. Season and set aside.
Add remaining oil to the dish, and cook onion, garlic and celery over medium-low heat for 5 to 6 minutes, or until softened. Return meat to the dish. Add the wine and increase the heat to medium-high. Add 1 ½ cups (375ml) water, stock, tomato paste, vinegar, cinnamon, cloves, bay leaves and sugar. Season and bring to the boil. Reduce to a low simmer, cover surface with a circle of baking paper and cover with a lid or foil. Cook for 1 hour.
Add the eschallots, currants and apricots to the dish and cook for another hour, or until beef is tender and sauce has thickened.
Sprinkle beef with feta, lemon rind and parsley. Serve with steamed greens and risoni.
Gravy beef or beef cheeks would work well in this recipe.
Serve with brown or basmati rice and steamed Asian greens for a great midweek meal.
Instead of ground coriander and ground cumin, try Ras El Hanout or Baharat for a different spice profile.