Preheat the slow cooker. Heat a large frying pan with 1 tbsp of the oil and when hot add the beef. Cook until browned all over. Spoon into the slow cooker dish.
Add the remaining 1 tbsp oil to the frying pan and add the onion, garlic, pinenuts, chilli and all the spices. Fry for a few minutes until the onion is beginning to soften. Pour in the stock, bring to the boil then pour over the beef in the slow cooker dish. Season with salt and freshly ground black pepper and stir. Cover with a lid and cook for 4 hours on high and 8 hours on low.
Around 40 minutes before you plan to eat, place the rice in a sieve and rinse under the cold tap. Stir into the slow cooker dish along with the sultanas. Cover and cook for 40 minutes. Stir in half of the chopped coriander and serve the rest scattered over the top.
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