Ingredients
- 3 tablespoons olive oil
- 1 brown onion peeled, diced
- 3 clove garlic peeled, minced
- 1 teaspoon fresh ginger peeled, minced
- 1.5 kilograms beef blade steak diced
- 1 cinnamon stick
- 1/2 teaspoon nutmeg ground
- 1 teaspoon turmeric
- 1 can diced tomatoes
- 2 cups beef stock
- 1 can chickpeas drained
To Serve
- 2 zucchini diced
- 2 tablespoons fresh basil shredded
Directions
- Select the ‘SAUTE’ setting on the digital dial and heat the oil. Add the onion, garlic and ginger and sauté until golden brown. Add the beef and cook for 10 minutes, stirring occasionally.
- Add the spices, tomato, stock and chickpeas and stir well to combine
- Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Select the setting 3 and allow to cook until the pressure cooker has switched off.
- Release the pressure from the pressure cooker by turning the pressure release valve to the venting position. Stir through the zucchini and basil and allow to stand for 5 minutes.
- Serve over couscous.
If cooking in a slow cooker, sauté the same ingredients and then add the remaining ingredients and cook on HIGH for 8 hours or LOW for 10 hours. Stir through the zucchini and basil and allow to stand for 5 minutes. Serve with couscous.