Ingredients

Step by step

1. Heat a large frying pan over a high heat. Add all the chilli flakes and the cumin seeds and toast for 1 minute until the spices are fragrant. Transfer to a large bowl. Heat the ½ teaspoon of oil in the pan and add the onion, tomatoes and garlic. Sear for 3-4 minutes, turning occasionally, until lightly blistered. Transfer to the bowl of spices.
2. Transfer the vegetables and spices to a blender with the oregano, ground cloves, vinegar and 60ml water. Blend until smooth. Season. Put the beef in a large bowl, add the spice mixture and toss to coat. Leave to marinate for 3 hours or overnight in the fridge, if possible.
3. Remove the beef from the fridge 30 minutes before cooking. Heat 1 tablespoon of oil in a large lidded casserole over a high heat. Using a slotted spoon to drain any excess marinade off the beef, brown in the casserole in four batches, frying for around 3 minutes per batch, removing the browned beef as you go and adding an extra tablespoon of oil for each batch. Transfer all the browned beef back to the casserole along with any leftover marinade, the bay leaves and the cinnamon stick. Add the stock, adding more water if needed to cover. Bring to the boil, reduce the heat, cover and simmer for 2½ hours, or until the beef is easy to pull apart.
4. Discard the cinnamon stick and bay leaves. Use a slotted spoon to remove the beef to a bowl and shred with two forks. Combine any cooking liquid left in the casserole with 100ml of water. Stir together, scraping the bottom of the casserole, and strain through a fine mesh sieve, discarding any solids. You should have around 170ml of gravy – top up with more water, if needed, cover and set aside.
5. Pour the frying oil into a deep, wide saucepan to a depth of around 1cm and heat. Meanwhile, prep the filo sheets by unrolling and covering with a damp tea towel. Working one at a time, lay a sheet of filo in front of you with the shortest edge facing you. Add a couple of heaped teaspoons of the beef (around 40g) along the centre of the shortest edge, and sprinkle over some of the cheese (around 15g). Tightly roll over twice, fold in the sides, then continue to tightly roll until you have a ‘cigar’-like roll. Seal the seam with some water. Repeat with the remaining filo sheets, beef and mozzarella. You will have leftover beef – freeze and use for future tacos or quesadillas.
6. Once the oil is hot, around 180°C, fry the spring rolls in three batches – you don’t want to crowd the pan – for 3 minutes, turning occasionally, until deep golden. Transfer to a paper towel-lined plate. When ready to serve, reheat the reserved beef gravy for dipping and garnish with coriander.