It’s been a while since I posted a recipe, so thought I’d use this winter warmer. Makes a lovely flavoured casserole, reheats brilliantly and we often freeze half for another night. I think you could make it in a crockpot, although I haven’t done this. It looks like a lot of ingredients, but it is very quick to make.
- 1 large eggplant or if they are out of season, 3 courgettes or a swede or combo of all of these
- 1 tbsp each of coriander and cumin seeds (you can use ground, but the whole spices make for a more intense flavour)
- 1 cinnamon stick
- 1 tbsp ground paprika
- 1 tsp chilli powder or chillies
- 1 kg beef, diced
- 2 cloves garlic or 2 tsp crushed garlic
- 2 tsp crushed or grated ginger
- 2 x 400g tin chopped tomatoes
- 2 tsp white vinegar
- 1/2 cup red or white wine (optional)
- 2 x 400g tins of chick peas
- 1 tbsp fresh coriander, chopped
- Cut the eggplant, courgettes or swede into large chunks and fry in the oil, with the garlic, until golden brown.
- Place the whole spices into a grinder or mortar and pestle and grind until a powder. Add the other spices and mix well.
- Put the diced beef into a plastic bag which has no holes in it! Add the ground spices and ensure the beef is thoroughly coated.
- Place beef in the pan with the ginger and cook until browned.
- Stir in vinegar and wine, then add in tomatoes. Stir until combined, then add the chickpeas.
- Cover and simmer for 30 minutes to two hours. Stir through fresh coriander and serve on brown rice or couscous (only if you’re ok with gluten!).
This recipe also works very well with chicken, or you can use the spice flavourings as a rub for a piece of meat. I also often add green beans at the end of the cooking time to add a few more vegetables!