Beef and egg plant stew
Cooking beef stew with egg plant not only increases its nutritive content but also helps thicken the stew. When buying egg plant choose those that are firm and bright purple in colour as these are usually fresh.
Ingredients
1 kg beef
2 large egg plants
2 level tsp garam masala
1 beef stock cube
3 tbsp oil
2 large onions
4 small cloves garlic
5 large tomatoes
1 tbsp tomato paste
1 tbsp Royco
1 tsp ground black pepper
1 tsp salt
2 ltrs water
Method
STEP 1: Cut the beef into cubes. Season with salt, black pepper, garam masala and Royco.
STEP2: Put the tomatoes in hot water for a few minutes, cool, peel off the skin and then finely chop. Finely chop the onions, grate the garlic and chop the egg plant into 1 cm cubes.
STEP 3: Heat 1 tbsp oil and fry the beef in batches until well browned. Add another tablespoonful of oil if necessary.
STEP4: Heat the remaining oil in the same saucepan and fry the onion and garlic until golden. Add the tomatoes, tomato paste and the stock cube and cook on medium heat for about 3 minutes. Scrap any sediment at the bottom of the saucepan into the sauce using a wooden spoon.
STEP5: Add the beef and cook stir-frying for a few minutes. Gradually add in half the water and bring to the boil. Reduce the heat, cover the pan and simmer for about an hour. Gradually add in the rest of the water and continue simmering until the meat is done. Adjust the seasoning.
STEP6: Finally add in the egg plant and simmer until the egg plants are done. Serve hot with steamed matooke, rice or mashed potatoes and chapatti and a fresh salad.
