Serves 4

Moroccan-style beef - this is a taste sensation and the chillies give the flavour an extra zing without it being too hot for the kids! This recipe contains all the benefits of protein, vegetables and fibre and for variety you could try making it with lamb and serving it with couscous. Yum!

Ingredients

• 500-600g Quality Mark diced beef
• 1 large eggplant (aubergine)
• 1 teaspoon each of coriander seeds and cumin seeds
• ¼ teaspoon each of ground nutmeg, ground chillies* and ground paprika
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 2 tablespoons fresh ginger*, grated
• 400g tin Wattie's whole peeled tomatoes in juice
• 1 teaspoon white vinegar
• 415g tin Pam's chick peas in brine, drained
• 2 cups brown rice
• 1 tablespoon fresh coriander, chopped
• Juice of 1 lime

*Optional, but recommended.

Method

1. Cut the eggplant into large chunks (approximately 2.5cm cubes) and scatter over clean paper towels to help soak up some of the bitter juices.

2. Place coriander and cumin seeds, ground nutmeg, chillies and paprika into a mortar and grind with a pestle. If you don’t have a mortar and pestle, place the above ingredients in a clean plastic bag and roll over with a rolling pin or heavy bottle.

3. Place ground ingredients and diced beef into a clean plastic bag. Tie off the top and shake well to coat the beef.

4. Heat the olive oil in a large heavy based pan. Add the eggplant and garlic and stir until eggplant is golden brown.

5. Add the grated ginger and beef and stir well. When the beef has browned, add the canned tomatoes and white vinegar followed by the drained chick peas. Cover and leave to gently simmer for 30 minutes, stirring occasionally.

6. Serve with brown rice and top with fresh coriander and lime juice. If you find the chilli too hot, add a spoonful of low fat plain yoghurt – this helps tone down the heat.