Poppy cooks...
- Chop
800g eggplant into 2cm cubes then heat
olive oil in a large pot over medium-high heat, cooking eggplant in batches so not to crowd the pot until light browned and transfer to a plate. - Repeat process with
1kg diced beef in batches to brown and set aside. - Add
2 onions, diced to pan and cook in olive oil until golden. - Stir through
1 tablespoon garlic, minced and cook until soft. - Add
1 tablespoon ground cumin,
2 teaspoons ground coriander and
1 teaspoon ground allspice and cook for 1 minute, or until aromatic. - Stir through
1/4 cup tomato paste for 1 minute, or until well combined. - Add back in beef,
400g tin of diced tomato,
500ml chicken broth,
1 teaspoon Celtic sea salt and
1/4 teaspoon cracked black pepper then reduce heat to low, cover and stir occasionally for 1 hour. - Stir in
800g carrots, chopped and cover for an additional 1 hour or until carrots start to soften. - Stir in eggplant and cook until beef, carrot and eggplant is tender. If there is a lot of liquid, remove the lid; otherwise, leave the lid on.
- Cook
6 cups rice separately. - Stir through
handful of parsley, chopped before serving on steamed rice.
Notes
This Egyptian spiced dish is a great hearty meal for the winter months. I actually cook this and divide into 3, freezing 2 of the quantities to make the whole batch last for 3 dinners for our family of 5.
This Egyptian spiced dish is a great hearty meal for the winter months. I actually cook this and divide into 3, freezing 2 of the quantities to make the whole batch last for 3 dinners for our family of 5.
No comments:
Post a Comment