30 ml (2 tbsp) olive or avocado oil
500 g lean beef mince
1 onion, chopped
30 ml (2 tbsp) grated fresh ginger
1 clove of garlic, crushed
1 celery stalk, sliced
2 carrots, coarsely grated
15 ml (1 tbsp) ground cumin
10 ml (2 tsp) ground coriander
10-15 ml (2-3 tsp) mild curry powder
1 x 50 g tomato paste
30 ml (2 tbsp) each chopped fresh mint and coriander
375 ml (1½ cups) strong Rooibos tea
1 red chilli, whole
8-10 Cecilia’s Farm Royal Apricots, cut into strips
5-6 Cecilia’s Farm Colourburst™ Nectarines, cut into strips
salt and pepper to taste
2,5 ml (½ tsp) smoked paprika
2 brinjals, halved lengthwise
30 ml (2 tbsp) olive oil
250 ml (1 cup) Greek yoghurt
80 ml (⅓ cup) crushed or coarsely chopped Cecilia’s Farm Smoked Almonds
180 ml (¾ cup) Cecilia’s Farm Cranberries
handful fresh coriander leaves to serve
- Mince: Heat half the oil in a large saucepan over a medium heat and brown mince. Spoon out.
- In the same pan, heat the remaining oil and sauté onion, ginger, garlic and celery until soft.
Add the carrots and spices and fry until aromatic.
- Stir in the tomato paste and sauté for a few minutes. Add the mince, chopped herbs, tea, chilli and dried fruit and stir through.
- Reduce the heat and simmer for 20-25 minutes or until cooked. Season to taste with salt and pepper and stir in the paprika.
- Brinjals: Meanwhile, roast the brinjals. Preheat the oven to 180 °C and place brinjal halves, cut side up, on a baking tray. Drizzle with oil, season and roast for 40-45 minutes or until soft.
- Serve half a brinjal per person and spoon over the mince. Add dollops of yoghurt, sprinkles of nuts and cranberries and handfuls of fresh coriander.
- Serve the mince on roasted sweet potatoes, baked potatoes, naan or on a roti.
- If you don’t have smoked paprika, use 5-7,5 ml (1-1½ tsp) ordinary paprika.