I kind of invented, kind of adapted this the other night, and it is so good! It also thaws well from frozen for sandwiches, wraps, or a mini-meal snack, and the flavours are versatile enough to work with a variety of salad or roast vegetable ingredients. The trick to making it super-simple is to get the herbs pre-minced in jars or tubes from the supermarket. It's so simple you can whip it up as you're preparing tonight's meal, and freeze it (in snack-sized portions) for later as you're doing the dishes.

1-2 tsp minced ginger.
1-2 tsp minced garlic.
1-2 tsp minced parsley.
1-2 tsp minced coriander (or coriander pesto).
1-2 tsp ground cumin.
Dash of olive oil.
Cubed beef or lamb.
Ground black pepper.

Mix all ingredients together in a casserole dish. Marinade for a few hours or overnight if you have time. When ready to cook, cover the meat with water and place in a pre-heated oven for an hour at 180 degrees C. Check and stir a few times towards the end to make sure it's not drying out, but the idea is that the water will just be gone as the casserole finishes.

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