Mildly Spiced but Tasty
Serves 4
3 Tablespoons olive oil
1 large onion, chopped
450g - 550g blade or other good stewing beef
1 flat teaspoon fenugreek powder
2 teaspoons turmeric powder
1 flat teaspoon cinnamon
2 cups water
Lots of chopped fresh parsley and snipped chives or a finely chopped spring onion
400g can red kidney beans, drained
juice of 1/2 lemon
salt
ground black pepper
toasted slivered almonds or pistachios (optional)
Rice to serve.
Tasty summer tomato and cooked green bean salad in a lemon/olive oil/ salt and black pepper dressing
Heat 2 Tablespoons oil in a medium saucepan or deep lidded frypan
Fry onion until light and transparent about 3 to 4 minutes
Add the cubed meat, fry 5 to 10 minutes until browned on all sides, stirring.
Add fenugreek, turmeric, cinnamon and 1 teaspoon of salt
Cook 1 minute, stirring.
Add water, bring to boil then simmer with lid on for 1 hour, stirring occasionally.
Add parsley/chives/spring onion and drained kidney beans and lemon juice
Simmer gently another 20 to 30 minutes until meat is tender. If too much liquid, cook this last session without the lid.
Serve with a sprinkle of chopped nuts or chopped cilantro/coriander
Rice and salad complete the meal.
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