11 October 2013

beef hotpot

Serves 10

Poppy cooks...



  1. 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.


  2. Repeat process with
    1kg diced beef in batches to brown and set aside.


  3. Add
    2 onions, diced to pan and cook in olive oil until golden.


  4. Stir through
    1 tablespoon garlic, minced and cook until soft.


  5. Add
    1 tablespoon ground cumin,
    2 teaspoons ground coriander and
    1 teaspoon ground allspice and cook for 1 minute, or until aromatic.


  6. Stir through
    1/4 cup tomato paste for 1 minute, or until well combined.


  7. 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.


  8. Stir in
    800g carrots, chopped and cover for an additional 1 hour 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
    6 cups rice separately.


  11. 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.

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