This dish is extremely versatile and can be made with leftovers in mind and used as a filling for a pie of you have a lot to spare.
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Place the beef chunks, cumin, ginger, paprika, and one tablespoon of olive oil in a bowl. Season with salt and pepper, then toss to ensure the beef is evenly coated. Place to one side.
In a heavy-based pot meant for the stovetop (I used my trusty casserole) add a tablespoon of olive oil on a medium heat. Add the garlic and onion and cook for 4-5 minutes or until transparent. Remove from the pot and place to one side.
Add the second tablespoon of olive oil, and cook for eggplant for 5 minutes. Remove and place to one side.
Next, turn the heat to high. Allow to get nice and hot before pouring in the beef as well as the oil and spices it was marinating in. Browning the beef chunks, being careful not to cook through. You just want to sear the outside.
Return the onion and garlic to the pot. Add the tomato paste, cinnamon stick, and bay leaf. Pour over the stock and mix well.
Once it reaches a boil, reduce heat so that the pot is just simmering.
Leave to simmer over a low heat for 30-40 minutes, with the lid on.
Return the eggplant to the pot, and stir through. Then leave to cook for another 15-20 minutes, or until the eggplant is tender and cooked through. If at any stage the pot gets too dry, just add a little extra splash of stock.
Meanwhile, bring quarter of a cup of stock and water to a boil in a small saucepan over a medium heat. Add your quinoa, and cook for 15 minutes or until cooked through. Strain, and then stir through the grated lemon zest and roughly chopped almonds.
Serve half the beef on top of a bed of quinoa, and reserve the rest for tomorrow’s pie. Finally, sprinkle with chopped parsley and a few more almonds and dig in.
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