Heat the oil in a large frying pan and brown the meat, in batches for 4-5 minutes. Remove and set aside. Transfer to a large heatproof casserole dish and return to hob.
Add the onion and garlic to the pan and cook for a further 2-3 minutes. Stir in the spices and cook for 1-2 minutes. Add to the casserole with the remaining ingredients except the parsley, season and bring to the boil. Reduce the heat, cover and cook for 1½ hours, stirring occasionally.
Garnish with freshly chopped parsley and serve with potato wedges and courgettes.