beef hotpot

Serves 6

Ingredients

eggplant, cut into 2cm pieces

800g beef chuck steak, cut into 2cm pieces

2 onions, chopped

3 garlic cloves, chopped

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon ground allspice

1/4 cup organic tomato paste (check there is no added sugar)

410g tin diced tomato

500ml chicken stock

celtic sea salt + cracked black pepper

5 carrots, cut into 2cm pieces

bunch chopped parsley

4 cups jasmine rice

Method

1. Heat some olive oil in a large saucepan over medium-high heat. Add eggplant and cook for 3 minutes or until lightly browned. Transfer to a plate
2. Repeat process with beef in 4 batches to avoid stewing of the meat. Ensure pan is always hot
3. Add onion to pan and cook until golden
4. Stir through garlic and cook until soft
5. Add cumin, coriander and allspice and cook for 1 minute, or until aromatic
6. Stir through tomato paste for 1 minute, or until well combined
7. Add beef, diced tomato and stock. Season with salt and pepper. Reduce heat to low, cover and stir occasionally for 1 hour
8. Stir in carrots and cover for an additional 30 minutes or until carrots start to soften
9. 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
10. Cook rice separately in a rice cooker
11. Stir through parsley before serving on steamed rice

Notes
This Egyptian spiced dish is a great hearty meal for the winter months.