serves 6 – 8

  • 50 ml sunflower oil
  • 1,6 kg rump steak, sliced thickly
  • 2 onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 20 ml masala
  • 20 ml turmeric
  • 5 ml fine ginger
  • 5 ml fine cinnamon
  • 10 ml fine cumin
  • 10 ml fine coriander
  • 5 ml chilli flakes
  • seeds of 4 cardamom pods
  • juice of half a lemon
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 1 can lentils, drained
  • 2 cans chick peas, drained
  • salt and freshly ground black pepper to taste

Preheat oven to 180°C. Heat sunflower oil in a large oven-proof pot and brown the meat. Add onions, garlic and dry spices and cook for 2 minutes. Add lemon juice, tomatoes, coconut milk, lentils and chick peas. Season with salt and pepper. Cover and put in the oven for about 2 and a half hours until meat is tender. Watch it, and add more water if necessary. Serve with atchar, tomato and onion salsa, fried bananas, rotis, chopped cucumber and basmati rice.

Tomato and onion salsa

  • 1 onion, finely chopped
  • 3 tomatoes, cubed
  • 15 ml parsley, finely chopped

Mix all well together.

Fried bananas

  • 30 ml butter
  • 3 bananas

Melt butter in a large pan. Cut each banana into 3 pieces, lengthwise, and brown in the butter.

To drink
A red blend like Le Bonheur Prima, a trusty blend of merlot and cabernet sauvignon.