Beef stew with eggplants served
In Rwanda, a cold night is the perfect time to indulge in a classic beef stew with eggplant for extra flavour in order to stay warm all night in Rwanda.
To prepare this, you need the following;
Ingredients
>> 2 tablespoons olive oil
>> 600g beef chuck steak, trimmed, cut into 4cm pieces
>> 2 garlic cloves, crushed
>> 1/2 teaspoon ground ginger
>> 1/2 teaspoon ground cinnamon
>> 1 teaspoon ground turmeric
>> 1 teaspoon ground paprika
>> 1 teaspoon ground cumin
>> 800g vine-ripened tomatoes, roughly chopped
>> 1 long red chilli, halved lengthways
>> 4 (300g) baby eggplant, chopped
Method
- Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add beef. Cook, stirring, for 6 to 8 minutes or until browned. Add garlic, ginger, cinnamon, turmeric, paprika and cumin. Cook, stirring, for 1 minute or until fragrant.
- Add tomato, chilli and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Cook, covered, for 1 hour. Remove lid. Cook for 20 to 25 minutes or until beef is tender and sauce has thickened.
- Meanwhile, heat half the remaining oil in a frying pan. Add half the eggplant. Cook, turning occasionally, for 5 to 6 minutes or until golden. Repeat with remaining oil and eggplant. Set aside.
- Remove and discard chilli. Add eggplant to saucepan. Season with salt and pepper. Cook, stirring, for 3 to 4 minutes or until heated through. Serve with couscous.
The post Rwanda: Beat the cold night with beef and eggplant stew appeared first on The Rwandan Cook.