Egyptian Spiced Beef and Aubergine Stew with Tomato
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Ingredients
- 600 g beef chuck, diced
- 2 aubergines, cubed
- 1 onion, finely chopped
- 4 garlic cloves
- 1 tsp ground coriander
- 400 g chopped tomatoes
- 400 ml beef stock
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 413 kcal
- Protein
- 34.4 g
- Carbohydrate
- 11.6 g
- of which sugars
- 9.2 g
- Fat
- 23.6 g
- of which saturates
- 6.5 g
- Fibre
- 6.3 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the olive oil in a large pan and brown the beef chuck for 5-6 minutes, then stir in the onion and cook for 6 minutes until soft.
- 2
Add the garlic and ground coriander and cook for 1 minute, then pour in the chopped tomatoes and beef stock.
- 3
Cover and simmer for 45 minutes, until the beef is nearly tender.
- 4
Meanwhile, heat the remaining olive oil in a separate pan and fry the aubergines for 10 minutes, until golden, then stir them into the stew and cook uncovered for a further 10 minutes.
- 5
Check the seasoning and serve hot.
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