Chermoula Rubbed Beef & Eggplant curry


Prep time:
15 minutes
Cooking time: 2 hours
Serves: 6

500g Green Meadows Diced Angus Beef
Chermoula rub (see below for recipe)
2 eggplants
4 tomatoes
500 ml beef broth
½ cup fresh mint
200 gm couscous
100ml yoghurt

Pre-heat an oven to 170 degrees and prepare the chermoula rub.
Rub the beef with all the chermoula and place into a large casserole dish.
Dice the eggplant and tomatoes into a large cubes and place over the top of the beef, cover with the beef broth and combine well.
Cover the casserole dish with a piece of greaseproof paper and place into the oven for 60 minutes.
After this, remove the paper, lightly stir, and place back into the oven for a further 60 minutes with-out the paper, or until well cooked and the eggplant is tender.

To Serve:
Follow the cous cous packet instructions to prepare, then pile into a large bowl.
Spoon the Beef and Eggplant curry into the centre of the couscous.
Finish with the fresh mint and yoghurt and pair with your favourite steamed greens.


Prep Time: 10 minutes

2 onions, peeled and diced
3 cloves of garlic
3-5 cm piece of fresh ginger
1 tbsp ground cumin
1 tbsp ground paprika
1 tbsp turmeric
Large handful of coriander
1 tsp salt
2 tbsp olive oil

Blend all the ingredients together until smooth.

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