Ingredients (4 servings)
2 tablespoons olive oil
600g beef chuck steak, trimmed, cut into 4cm pieces
2 garlic cloves, crushed
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon ground cumin
800g tomatoes, roughly chopped
1 long red chilli, halved lengthways
4 (300g) baby eggplant, chopped
Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add beef. Cook, stirring, for 6 to 8 minutes or until browned. Add garlic, ginger, cinnamon, turmeric, paprika and cumin. Cook, stirring, for 1 minute or until fragrant.
Add tomato, chilli and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Cook, covered, for 1 hour. Remove lid. Cook for 20 to 25 minutes or until beef is tender and sauce has thickened.
Meanwhile, heat half the remaining oil in a frying pan. Add half the eggplant. Cook, turning occasionally, for 5 to 6 minutes or until golden. Repeat with remaining oil and eggplant. Set aside.
Remove and discard chilli. Add eggplant to saucepan. Season with salt and pepper. Cook, stirring, for 3 to 4 minutes or until heated through.