Stewed Beef with tamarind and apricot.

This is a thick and rich beef stew that’s sure to be a crowd pleaser when one is entertaining.

It goes well with many dishes and the leftovers can be great for a sandwich.

The addition of the dried fruits adds a bit of sweetness that blends in well with the other spices used.

You will need:-

1. Stewing Beef 1 kg cut in medium chunks.

2. One large onion, chopped. One bay leaf.

3. Ginger garlic paste, 1 tbsp

4. Mixed spice blend, 1 tbsp. Divide in half.

5. Honey, a tbsp.

6. Apricots dried 1 cup chopped

7. Tomatoes 3, blended

8. Tamarind paste 1 tbsp

12. Bell pepper, chopped

13. Hot water / stock 2 cups

Method.

Rub beef with some oil and half the mixed spice blend. Rub all over well.

Heat pan and add oil.

Sear beef set aside.

Add oil if needed. Then bay leaf, onions and cook till soft. Add garlic ginger.

Next ground spices mixed well.

These are spices I used to make a spices blend for this dish, as well as a pinch of ground cinnamon.

Add tomatoes and tamarind and bell peppers.

I used some tomato paste too.

Let them cook down well. Return the beef.

I used raisins and apricots; you can chop the apricots too if you wish.

Cook low and slow for an hour then add the dried fruit mix. And some honey.

Add more water if needed.

Cook for another 30 or so minutes, on low, until meat is tender and sauce thick.

The meat is really tender at this point with a lovely aroma.

Check seasoning and garnish with chopped coriander leaves.

Serve hot over rice and salad on the side.

It makes an excellent main when entertaining or as a family meal. We had ours with some rice, potatoes and salad.
This is my go to beef dish when serving many people. It goes well with other dishes.

Chickpea pilaf.

This is a delicious and flavour full one pot meal that’s tasty, healthy and easy to make.

Chickpeas are rich in nutrients; a great source of protein which is perfect if you don’t want to use meat in the dish. The greens used here (amaranth and spinach) are also great sources of vitamins and protein too.

Colourful and tasty.

I like one pot rice meals such as this as they come together so fast and one can put in what’s available to make a tasty meal.

You will need:-

  • 1 cup of rinsed and drained chickpeas.
  • One large onion, chopped.
  • Two tbsp coconut oil. Or ghee.
  • 1 tsp cumin seeds and one bay leaf.
  • One cup soaked basmati rice.
  • Ginger garlic paste. A tbsp will do.
  • 2tsp ground good quality pilau masala.
  • Salt and pepper to taste.
  • Greens of choice ( I bunch will do, chopped).
  • Chopped coriander.
  • 2 cups water or stock.

Method.

  • Heat your pan and add your coconut oil as well as cumin seeds and bay leaf.
  • Once they start sputtering, add onions, cook until starting to brown then add the ginger garlic paste. Mix well. Before adding the pilau masala.
  • Next go in the coriander stalks and the chickpeas, as well as salt and pepper, followed by the chopped greens. I used a mix of amaranth leaves and spinach I had leftover from a previous meal.
  • Add the rice and mix well. Then in goes your stock. Cover and simmer till all the water is drained and rice is cooked through.

Serve with a salad of your choice.

I had mine with a simple tomato cucumber and onion salad.

Perfect for a light dinner, quick lunch and a hit with the kids.

What’s not to love about this beautiful meal?

Delicious Spaghetti and Meatballs.

Moist, flavorful beef meatballs simmered in a thick sauce of tomatoes and other vegetables will have your children eating their plates clean and you get to fill them in with hidden vegetables they may not otherwise agree to eat.

Win. Win.

Smells, looks and tastes amazing!

Let’s get started.

Our ingredients for the meatballs are:- 500 g beef mince (not lean), one grated onion, 1 egg, 4 minced garlic cloves, salt and black pepper, 1/ cup of breadcrumbs, 1 tsp mixed herbs (basil, oregano,thyme and parsley) and 1 tbsp of freshly grated Parmesan cheese.

Preheat your oven at 200 ° C and line a baking tray with parchment paper.

Mix all the above ingredients together and scoop a tablespoon rolling into balls. I made 20 balls.

Place on the baking tray and bake for 20 minutes after drizzling with some olive oil. Turn / flip them after ten minutes.

Note: A lot of people fry the meatballs to lock in the juices and get a nice char or crispness to the meatballs’ exterior. Baking them as I did gave the same result without the frying up. The balls crisp up well on the outside but are juicy and tender on the inside. Well cooked, full of flavour and oh so tasty. The fat in the mince and the cheese inside work well to ensure they remain moist inside.

As the balls bake, you can get started on the sauce. You will need:-

  • One onion chopped
  • 4 minced garlic cloves
  • 2 tablespoons olive oil
  • 1 celery stalk
  • Four tomatoes, sliced
  • Grated mixed vegetables- I used one carrot, one eggplant and one courgette.
  • 1 teaspoon of dried mixed herbs.
  • One can tomato sauce
  • A pinch of sugar.
  • A teaspoon of Worcestershire sauce.
  • One cup hot water
  • Salt and pepper to taste
  • Grated Parmesan cheese to serve.

Method.

Heat your pan and add the olive oil as well as the minced garlic.

Let it cook in the oil and release it’s lovely aroma, before adding the onion and celery.

Mix well and cook till onion is softened, then add the herbs.

Let cook a while then add the sliced tomatoes and a pinch of salt. Let them cook on low till mushy, before adding the grated mixed vegetables.

Let them also cook a bit. Add the Worcestershire sauce, the canned tomato sauce and a pinch of sugar. Mix well as it cooks and thickens. Add the hot water, lower heat and simmer for 20 minutes.

Sauce will be smelling so good. Check seasoning and thickness before adding the baked meatballs. Still on low, let them simmer for another 20 or so minutes on low.

Once the sauce is ready. Serve with your spaghetti and some grated Parmesan on top.

Dig in and enjoy this tasty, filling and colorful dish.

This is comfort food as its best. Definitely worth a try.

Love,

Wanjoro.

Instant Pot Goat Curry.

We love our goat meat in this family. We eat more goat than beef, chicken and fish. And it is good for you; lower in calories and sodium than beef, has vitamin B, calcium and is a great source of protein, among other benefits.

I decided to make this in my instant pot as I realised I do not use it much and I was also curious to find out how the meat would turn out.

Let’s get started.

You will need, I kg goat meat, (I used boneless as it is what I had, but bone in meat is better). Ginger garlic paste, onion, sliced tomato, and a teaspoon of mixed spice that I have already shared in my curried goat recipe here.

Marinate your meat in a tbsp of the ginger garlic paste, a small pinch of grated turmeric and the spice blend. You can let it marinate overnight or for a few hours.

Set instant pot on and on sauté mode. Add a tbsp of coconut oil once hot then add the onions.
I had some leftover green pepper, so I tossed it in too. Let the onions cook till soft then add the tomatoes. Let cook and mix well.

You can also add some salt and pepper at this point.

Add your marinated meat and mix well into the onion, tomato mixture. Let is sauté a bit.
Add a half cup of water and switch off sauté mode.
Select meat mode, cover the instant pot properly with the vent facing the right direction and it will cook for 30 minutes.

I let it release pressure naturally for about ten minutes, then did a quick pressure release.

The meat is tender, the broth is full of flavour and tasty too.

Remember to garnish with chopped coriander and a squeeze of lemon before serving.

We had ours with a simple pea pilaf, fried plantain and a tomato cucumber salad.
Colourful, filling, tasty and easy to make. What’s not to love about this plate?

Do you have an ipot? What are some of the recipes you make in it?

Ossobuco and Spaghetti.

A simple way to enjoy your beef ossobuco. I like this dish as it has its own flavour and whichever spices or flavourings you use, are really just to enhance its richness.

The trick is to cook it low, slow and with love.

Ingredients:-

  • 4 beef shanks.
  • 1 large sliced onion.
  • 3 cloves of garlic, finely chopped.
  • I green pepper.
  • 1 tablespoon tomato paste.
  • A pinch of sugar.
  • 1 tablespoon spice blend of equal parts ground cloves, cinnamon and nutmeg.
  • 2 tbsp of all purpose flour
  • Salt and pepper to taste.
  • A splash of Worcestershire sauce.
  • A splash of balsamic vinegar.
  • 2 chopped tomatoes.
  • Cooking oil.
  • 1 small bunch of coriander chopped and some lemon zest.

Method.

Mix the flour, spice blend and salt and pepper on a wide plate.

Heat 2 tbsp of oil in a large saucepan.

Dry the ossobucco pieces and dredge them in the flour mixture. Shake off excess flour and fry in the oil till brown all round then set aside.

In the same pan, fry your onion and mix well till soft, before adding the garlic and green pepper. Add the tomato paste and the sauce and vinegar as well as the sugar, stir well.

Add the ossobuco pieces to the pan…

…and some water to just cover them.. then add the chopped tomato on top.

Cover and simmer on low for 2 hours, till the meat is ready and tender. Once ready, sprinkle with the coriander and lemon.

Cook your spaghetti as per the pack instructions and plate.

The sauce is thick, the meat is tender, succulent and full of flavour.

Worth a try right?

You can also check out these other tasty beef ossobuco recipes already on the blog:-

. Instant Pot Ossobuco.

.Curried Beef Shank.

. Naan and Ossobuco.