Ingredients
500g stewing steak (fat trimmed and 2cm dice)
12g Masterfoods Moroccan spice
2 medium eggplant (300g), 2cm dice
400g tin chickpeas
425g tin crushed tomatoes
1 1/2 cup liquid chicken or vegetable stock
2 tbsp olive oil
Method
* Toss meat in seasoning mix and oil. In a hot casserole pot, brown meat in 2 batches.
* Add eggplant, chickpeas, tomatoes and stock. Bring to the boil, covered.
* Stovetop method:
* Reduce heat to low and simmer covered for 1 hour stirring occasionally before removing lid and simmering a further 1/2 hour.
* Place in a pre-heated 160C oven for 1 1/2 hours.
Serving Suggestion
Serve with cous cous and minted yoghurt (mix yoghurt with shredded mint).
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