Recipe: Spicy Beef and Aubergine Rajma
This Spicy Beef and Aubergine Rajma is a delightful Paleo-friendly twist on the classic Indian dish. Enjoy the rich, fragrant flavours without the beans, making it a perfect grain-free and dairy-free dinner option.
Servings: 4
Calories: 350kcal
Cost: 20
Equipment
- Large cooking pot
- Pestle & Mortar
Ingredients
- 2 tsp Coriander seeds
- 2 tsp Cumin seeds
- 1 tbsp Ghee / coconut oil
- 2 Onions finely chopped
- 6 Garlic cloves peeled
- 5cm piece Ginger peeled
- 4 Red chilli peppers deseeded and chopped
- 2 tsp Garam masala
- 1 tsp Turmeric
- pinch Salt
- 1 400g can Chopped tomatoes
- 500g Beef diced
- 2 medium Aubergines diced
- handful Fresh coriander chopped
Instructions
- In a large cooking pot, lightly toast the coriander and cumin seeds for about 2 minutes. Grind them into a powder, then set aside.
- Next, raise the heat of the pot to medium and add the ghee or coconut oil. Fry the onions for around 5 minutes until they soften.
- Meanwhile, use a mortar and pestle to crush the garlic cloves with the ginger and chilli, forming a paste. Add a touch of olive oil if needed.
- Add the garlic-ginger-chilli paste to the onions and sauté for a couple more minutes. Then, add the toasted cumin and coriander, along with the garam masala, turmeric, and salt. After a minute, pour in the chopped tomatoes and around 200ml of hot water. Stir well.
- Add the diced beef to the pot, cover, and cook on medium heat for about 20 minutes.
- Remove the cover, stir the mixture, then add the diced aubergine. Return the lid to the pot and cook for another 15 minutes.
- Finally, garnish the dish with fresh chopped coriander before serving.