I don't fancy salted. How about postulating a tribe of Christian Bedouin (or one of the lost ten tribes) who of course could drink alcohol, and marinading the beef by coating with Harissa paste and then soaking for a couple of days in a couple of bottles of cheap red plonk - with another tablespoon of Harissa paste dissolved in the red plonk?

THen sear teh beef, fry the onions, add the ginger, and oranges or maybe some substitute, and cover with the red wine again and simmer for an hour before adding the carrots (maybe sweet potatoes too) and other spices (but probably no more harissa paste at that stage) then chick-peas and simmer for another hour to thicken and finally add the olives and either courgettes or aubergine for th last 20 minutes?