Photography by Rob Palmer
15 – 180 minutes
80ml (1/3 cup) olive oil
1 (about 450g) eggplant, cut into 3cm pieces
800g beef chuck steak, cut into 3cm pieces
2 brown onions, coarsely chopped
3 garlic cloves, coarsely chopped
1 tbs ground cumin
2 tsp ground coriander
1 tsp ground allspice
70g (1/4 cup) tomato paste
3 ripe tomatoes, coarsely grated, skin discarded
500ml (2 cups) chicken stock
2 tbs chopped fresh continental parsley
Steamed rice, to serve
Heat half of the oil in a large saucepan over medium-high heat. Add half the eggplant and cook for 3 minutes or until lightly browned. Transfer to a plate. Repeat with the remaining eggplant.
Add the remaining oil to the pan. Add one-third of the beef and cook for 3 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining beef, reheating the pan between batches.
Reduce heat to medium-low. Add the onion to the pan and cook, stirring occasionally, for 8 minutes or until golden. Add the garlic and cook for 2 minutes or until soft. Add the cumin, coriander and allspice, and cook for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute or until well combined.
Add the beef, tomato and stock to the pan. Season with salt and pepper. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours. Add the eggplant and cook, uncovered, for a further 30 minutes or until the beef is very tender. Taste and season with salt and pepper. Stir in the parsley. Serve with steamed rice.
Freezing tip: Prepare to end of step 4 (don’t add parsley). Cool. Place in an airtight container. Label, date and freeze for up to 3 months. Thaw, reheat and add parsley to serve.
Good Taste – October 2008
Recipe by Kathy Knudsen