Beef rougaille

(Serves 4)

  • 25 ml sunflower oil
  • 70 g onions, thinly sliced
  • 5 g thyme leaves, stripped off the sprigs
  • 10 g garlic, crushed
  • 10 curry leaves (available at Woolworths)
  • 10 g ginger, crushed
  • 160 g tomatoes, sliced
  • 1 green chili, seeded and finely chopped
  • 5 g cloves
  • 50 g tomato paste
  • Salt and freshly ground black pepper to taste
  • Sunflower oil
  • 350 g sirloin steak, cubed
  • 10 g fresh coriander leaves, roughly chopped

For the sauce: Heat oil in a pan and sauté onions until soft and translucent. Add thyme, garlic, curry leaves and ginger and sauté for about 3 minutes. Add tomatoes, chili and cloves and sauté for about 10 minutes. Add tomato paste and cook for about 5 minutes. Season with salt and black pepper. Keep to one side.

For the sirloin: Heat oil in a pan and brown the sirloin cubes until dry. Add sauce. Cook until meat is done. Season with salt and black pepper. Serve with coriander leaves.