(see vegetarian option below )
This is a lovely winter dish! With its simple mix of meat and spices, it’s not only delectable but will nourish and warm you deep from the inside.
Beef will warm your digestive system and directs warmth to the lower parts of your body. It improves circulation and blood production, making it great for those suffering low iron or just winter lethargy.
Ginger, garlic, onions, cardamom and cinnamon are all warming. Garlic and onions can be too strong if eaten in excessive amounts, so don’t overdo those. However, cinnamon is sweet and a great tonic if you feel weak. Ginger and cinnamon will help also with circulation particularly if you suffer from cold hands and feet. Cardamom is very gentle in its ability to warm and can help clear and ease digestive complaints such as: reflux, nausea, indigestion, diarrhea and loss of appetite. It can even help ease a hangover! And bay leaves push the cold out of the body as well as regulating and strengthening your Qi (inner oomph). The tomatoes are cooling and help flavour and balance the dish beautifully.
- 1.5 kg chuck steak, chopped into large pieces
- 2 large brown onions, sliced thinly
- 5 cm piece (25gr) of fresh ginger, grated
- 3 cloves garlic, crushed
- 1/2 cup (150gr) mild curry paste (optional)
- 2 tbsp tomato paste
- 400 gr canned diced tomatoes
- 1/2 cup (125ml) beef stock
- 1 cinnamon stick
- 4 cardamom pods, bruised
- 2 dried bay leaves
- 1/2 cup fresh coriander leaves, loosely packed
- Brown the beef in a large pot, then add onion, ginger, garlic, pastes, undrained tomatoes, stock, cinnamon, cardamom and bay leaves in a 4.5 (18 cup). Season to taste. Cook covered, on low, for 8 hours in slow cooker or medium heat for 2-3 hours otherwise.
- Serve with a sprinkle of the fresh coriander, some steamed rice, fresh green vegetables and a good plain (unsweetened) yoghurt (or raita)
Of course you can always replace the beef with tofu. No need to pre brown, just add with other ingredients and stir gently.