I’m probably breaking several fundamental cooking rules with how Grace and I prepared this dish. Frankly, though, I couldn’t care less because Grace led the entire process, we had great fun together and the resultant “stew” was bloody delicious.
Here’s how we did it:
- 600g lean beef mince (purists would probably use 600g cubed chuck steak)
- 8 mini striped eggplants, cubed into 1cm pieces (we used mini purple striped variety because it was what we had in the patch. Any eggplant will do.)
- 1 tsp ground cumin
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 and half tsp ground cinnamon
- 1 tsp chilli flakes (optional)
- 1 tsp paprika
- 1 garlic clove peeled, chopped finely
- 1 cup beef stock
- 1 tin (480g) diced tomatoes
- olive oil
- 1 large brown onion, diced
- 1 and half tsp brown sugar
- good sprinkle chilli flakes (optional or to taste)
- s&p to taste
- small handful dried craisins
- To a heavy based pan add a swish of olive oil and the spices (cumin, fennel, turmeric, ginger, cinnamon, chilli and paprika).
- Cook on high heat for 2 minutes or until the fragrance of the spices are released.
- Reduce the heat to medium, add the garlic and the onion and a little more oil.
- Stir to coat and then cook until onion is softened.
- Now add the beef, eggplant, sugar, stock, tinned tomatoes and craisins.
- Cook for 30 minutes until fluid reduces.
- Add salt and pepper to taste.
- Cook for a further 10 or so minutes.
- Serve with rice or cous cous topped with chopped fresh parsley.
Easy, delicious and prepared by a kid.
Until next time. x