4 Tbsp extra virgin olive oil, plus extra 2 Tbsp
350g gravy beef, cut into 2cm cubes
3 cloves garlic, minced, plus extra ½ clove, finely grated
2 sticks celery, stalks thinly sliced, leaves finely chopped
2 Tbsp tomato paste
1 tsp finely grated ginger
1 tsp ground cumin
1 cinnamon stick
1 tsp ground turmeric
Pinch dried chilli flakes
2 Tbsp honey
200g sweet potato, peeled, cut into 1cm pieces
400g can chopped tomatoes
½ cup pearl barley
1.5L chicken stock
1 dried bay leaf
¼ cup flat-leaf parsley leaves, finely chopped
Finely grated zest and juice of ½ lemon
Sea-salt flakes and freshly ground black pepper, to season
Heat 2 Tbsp of the oil in a large, heavy-based saucepan over a high heat. Add beef and cook, stirring occasionally, for 10 minutes or until well browned. Set aside on a plate.
Put 2 Tbsp oil, onion, garlic and celery sticks in same pan. Cook, stirring occasionally, over a medium heat for 5 minutes or until onion is soft. Stir in tomato paste, ginger, cumin, cinnamon, turmeric, chilli and honey, cooking for 1 minute or until it begins to stick to base of pan.
Return beef to the pan with sweet potato, tomatoes, barley, stock, 750ml water and bay leaf, then bring to a simmer. Cook for 1½ hours or until barley is tender and beef is falling apart.
Meanwhile, to make celery gremolata, put ¼ cup of the celery leaves in a medium bowl, discard the remaining. Stir in parsley, lemon zest and juice, the extra 2 Tbsp oil and extra garlic, and season.
Ladle soup into serving bowls and serve topped with celery gremolata.