Ingredients
500g Green Meadows Diced Angus BeefChermoula rub (see below for recipe)
2 eggplants
4 tomatoes
500 ml beef broth
½ cup fresh mint
200 gm couscous
100ml yoghurt
Chermoula Rub
2 onions, peeled and diced
3 cloves of garlic
3-5 cm piece of fresh ginger
1 tbsp ground cumin
1 tbsp ground paprika
1 tbsp turmeric
Large handful of coriander
1 tsp salt
2 tbsp olive oil
Method:
Pre-heat an oven to 170°C and prepare the chermoula rub.
Rub the beef with all the chermoula and place into a large casserole dish.
Dice the eggplant and tomatoes into a large cubes and place over the top of the beef, cover with the beef broth and combine well.
Cover the casserole dish with a piece of greaseproof paper and place into the oven for 60 minutes.
After this, remove the paper, lightly stir, and place back into the oven for a further 60 minutes with-out the paper, or until well cooked and the eggplant is tender.
To Serve:
Follow the cous cous packet instructions to prepare, then pile into a large bowl.
Spoon the Beef and Eggplant curry into the centre of the couscous.
Finish with the fresh mint and yoghurt and pair with your favourite steamed greens.
Chermoula Rub
Prep Time: 10 minutes
Blend all the ingredients together until smooth.
