Beef kare served with steamed rice and togarashi – Food & Home Magazine

Ingredients

• 5ml (1 tsp) chilli flakes
• 15ml (1 tbsp) nori seaweed, shredded (see Cook’s Tips below)
• 5ml (1 tsp) white sesame seeds
• 5ml (1 tsp) black sesame seeds
• 10ml (2 tsp) dried naartjie peel (see Cook’s Tips below)
• 2,5ml (½ tsp) white poppy seeds
• 2,5ml (½ tsp) mustard seeds
• 1kg stewing beef, cubed (see Cook’s Tips below)
• 2 litres vegetable or beef stock
• 60ml (¼ cup) peanut oil
• 30ml (2 tbsp) garam masala
• 2 heads of garlic, minced
• 2 onions, diced
• 125g rice, toasted and ground
• 200g peanut butter
• 45ml (3 tbsp) mild curry powder
• salt, to taste
• 4 aubergines, sliced into 2cm thick pieces
• 500g French beans, trimmed
• steamed rice, to serve