Cape Malay Cooking with Fatima Sydow
Ingredients
- 800 grams of tenderised steak cut into desired size
- 2 onions, peeled and chopped
- 3 tbsp of oil
- Salt and pepper to taste
- 2 fresh chillies, thinly sliced
- 3 cloves of garlic, peeled and finely chopped
- 2 tbsp of Mrs Balls chutney
- 3 tbsp of braai sauce or barbecue sauce
For the rice
- 2 cups of Jasmine Bimrie rice cooked for 8 minutes in boiling salted water and rinsed with cold water and set one side
- 1 cup of fresh pineapple, cut into small cubes
- 1 cup of fresh coriander, roughly chopped
- 3 tbsp of coconut oil
- 2 tbsp of sesame seeds
- 2 fresh chillies chopped finely
Method
In a pot, heat the oil and fry onions until almost brown.
Add the steak, garlic, salt, pepper and chillies and lower the heat to medium low and slowly cook steak for 30 to 40 minutes.
Do not add any water, stir occasionally.
Next, add the chutney and braai sauce and braise for 10 minutes on low heat, stirring occasionally.
Switch off heat.
For the rice, heat a large saucepan or pot with the coconut oil and add the pineapple, chillies and sesame seeds and stir fry for 3 minutes.
Add the rest of the ingredients and stir fry until rice has heated through.
Serve with the slow braised steak.