Beef stew in turmeric flavoured maize baskets
Ingredients
- MAIZE BASKETS
- 500ml (2 cups) water
- salt, to taste
- 10ml (2 tsp) ground turmeric
- 250g maize meal
- 10g (1 tbsp) butter + extra, for
- greasing
- 30g (3 tbsp) butter
- 30ml (2 tbsp) olive oil
- 1kg beef cubes
- 1 onion, finely chopped
- 15ml (1 tbsp) ground ginger
- 10ml (2 tsp) ground cumin
- 10ml (2 tsp) ground cinnamon
- 10ml (2 tsp) fennel seeds
- 10ml (2 tsp) smoked paprika
- 750ml (3 cups) beef stock
- 2 x 410g tins chickpeas, drained
- 500g cabbage, shredded
- microgreens, to serve
Instructions
To make the baskets, bring the water, salt and turmeric to a boil and stir in maize meal. Reduce heat to medium, cover and cook, stirring occasionally, about 10 minutes. Beat continuously for a further 15 minutes until the maize is cooked. Stir in the butter and leave to cool.
Grease any mould you desire with butter and spoon a little of the maize into the moulds. Press the maize into the moulds to form baskets and set aside.
For the stew, heat 30g (3 tbsp) butter and oil in a pot over medium heat and brown meat on all sides. Add the onion and lightly sauté.
Stir in the spices and stock, and bring to a boil. Reduce the heat and simmer, covered, about 1 hour.
Add the chickpeas and cabbage, and continue to cook for 10 minutes. 6 Place the turmeric baskets on a serving platter, spoon the stew into each one and sprinkle with microgreens. Serve hot.
