Ginger Tomato Beef

My husband just made this delicious meal for supper....hmmm. If you're patient enough for it to cook, it's easy to make and tasty to eat, so you should try it.

Ingredients

Enough cooking oil to half cover the pot

A handful of cake flour

800g cubed beef

1 kg tomatoes (skins removed by briefly boiling in water until split)

1 finely diced onion

1 heaped tsp fresh garlic (finely chopped)

1 heaped tsp of fresh ginger / about 2 tsp dry ginger

1/2 tsp cinnamon

1/4 tsp dry clove

A generous pinch of freshly ground pepper

1 tsp salt

2 chopped chillies

Enough orange juice to half-cover all the ingredients once in the pot

Method

Fry the onions and garlic in a little bit of rice bran / canola oil until lightly browned. Add the meat pieces and let them brown. If water starts appearing (from the meat), generously sprinkle over the flour while stirring. The flour will absorb the water and turn into a kind of roux that sticks to each piece of meat.

Add all of the other ingredients and measure out the right amount of juice to half-cover all those ingredients.

Boil with the lid on at a medium-high heat for half an hour. Take the lid off and let it boil on a lowish heat for an hour. If the liquid all disappears (it most probably won't), just add a little more juice.

Serve with the rice of your choice.

An Italian Twist

With the same basic ingredients, you can change the recipe into something Italian, but using Italian herbs and a red wine with the beef, garlic, onion and tomatoes. Serve with a hard cheese grated on top and some fresh basil. I haven't tried this, but I will soon!

Here pasta would match better than rice.