Not just a way of stretching a meal to feed more people, the effect of vegetables cooked in spices is very pleasing. If preferred, diced pumpkin may be substituted for potatoes.
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Serves 6-8
- 3 large onions, cut into eighths
- 5 large cloves garlic, roughly chopped
- 2 teaspoons finely grated fresh ginger
- 4 tablespoons peanut oil
- 2 tablespoons dark sesame oil
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 750 g (1½ lb) beef round, chuck or other stewing steak, cut into 2.5 cm (1 in) cubes
- 1½ teaspoons salt or to taste
- 500 ml (16 fl oz/2 cups) hot water
- 500 g (1 lb) potatoes, peeled and quartered
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Put the onions, garlic and ginger into food processor and process until the onions are finely chopped. In a heavy-based saucepan heat both oils and when very hot add the onion mixture. Turn the heat to low and place a lid on the pan. Add the ground spices and cook, stirring frequently, until the mixture smells fragrant. It may be necessary to add a little water from time to time to prevent the mixture from sticking to the base of the pan. When the oil separates from the mass and shows around the edges and on top, add the meat and fry, stirring to coat with the spice and onion mixture. Add salt and half the water, cover the pan and cook until the beef is half-done. Add the potatoes and remaining hot water and cook until the vegetables are tender. Serve with freshly cooked white rice and a green vegetable such as Greens with Shrimp Paste or Thai Eggplant Curry.