BEEF AND EGGPLANT STEW

INGREDIENTS (serves 4)

• 2 tablespoons olive oil
• 600g beef chuck steak, trimmed, cut into 4cm pieces
• 2 garlic cloves, crushed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 teaspoon ground cumin
• 800g vine-ripened tomatoes, roughly chopped
• 1 long red chili, halved lengthways
• 4 (300g) baby eggplant, chopped
• couscous, to serve

 

DIRECTION

• Take a large saucepan and heat 2 teaspoons of oil over medium-high heat.
• Add beef to it. Cook, stirring, for about 6 to 8 minutes or until browned.
• Add garlic, ginger, cinnamon, turmeric, paprika and cumin to it.
• Cook again, stirring, for 1 minute or until fragrant.
• Add tomato, chili and ½ cup cold water in it.
• Bring to the boil and reduce heat to low.
• Cover it and cook for 1 hour.
• Remove lid. Cook for another 20 to 25 minutes or until beef is tender and sauce has thicken.
• For the meantime, heat half of the remaining oil in another frying pan.
• Add half the eggplant in it.
• Cook the eggplant, turning occasionally, for about 5 to 6 minutes or until golden.
• Repeat with remaining oil and eggplant. Put aside.
• Eliminate and get rid of chili.
• Add eggplant to saucepan.
• Season with salt and pepper according to taste.
• Cook, stirring, for 3 to 4 minutes or until heated through.
• Serve with couscous.