Heat 30 ml of olive oil in a large pot and fry beef goulash cubes until well browned on all sides. Remove from the pot and set aside.
Add remaining olive oil and gently fry onion and garlic until soft.
Add all the spices and gently fry for 1 minute to release the aroma and flavour.
Return the browned beef cubes to the pot and fry for another 1 minute.
Add the tomato purée, KNORR Beef Stock Pot and water, stir well and bring to the boil.
Reduce the heat and add the chopped dried apricots, raisins, honey and lemon juice and allow to simmer with the lid on for 40 minutes stirring occasionally.
Garnish with sprigs of fresh coriander and serve with rice or cous cous.