From the 2009 Thermomix Australia Calendar
5 cloves garlic
1 onion, peeled and quartered
50g olive oil
1 tsp ground cumin
1 tbsp roasted paprika
2 tbsp tumeric
1/2 tsp ground cayenne pepper
1/2 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp chilli flakes (or to taste)
Sea salt to taste
50g tomato paste
400g tin whole tomatoes
1 tbsp brown sugar
600-750g rump steak cut into 2-3cm cubes (do not substitute a cheaper cut of meat)
400g tin red kidney beans (drained)
Fresh coriander to garnish
4-5 chopped roma tomatoes to garnish
Creamed Lemon Fetta to garnish (see below for recipe)
Place garlic and onion into a TM bowl and chop for 5-10 seconds on speed 7.
Add oil and dry spices and saute for 3 mintues on 100C on speed 1.
Add salt, tomato paste, tomatoes, sugar and beef. Cook for 15 minutes at 100C on Reverse + speed 1.
Add kidney beans and heat through for 2 minutes at 100C on Reverse + Speed 1.
Serve with steamed rice, fresh coriander leaves and chopped tomatoes and creamed lemon feta.
Add fresh chilli slices to taste if desired.
Creamed Lemon Feta
A delicious accompaniment to this recipe is Creamed Lemon Feta. Place the rind of 1 lemon into TM bowl and mill for 20 seconds on speed 8.
Add 150g European style feta and blend for 15 seconds on speed 8. Insert butterfly attachment and gently turn up to speed 4. Slowly add the squeezed juice of 1/2 the lemon and enough extra virgin olive oil to make a thick and creamy dressing. Place in fridge until ready to serve (it should resemble the texture of sour cream).
Roasting Your Own Dry Spices
Whole spices can be dry roased in the Thermomix by being placed into the TM bowl and cooked at 100C for 6-8 minutes on Reverse + Speed 1. Then mill for 30 seconds on speed 9 to produce your own freshly ground spices. You will be amazed how much fresher and more intense your recipe flavours will be when you roast your ow