1 - 2 tbsp cacao nibs
1 tsp cumin seeds
1 tsp coriander seeds
½ cinnamon stick
1 tsp finely ground paprika
2 tsp ground turmeric
5 cloves garlic
1 fresh long red chilli
1 onion, halved
50 g extra virgin olive oil
2 tsp pink sea salt flakes or 1 tsp sea salt flakes
100 g tomato paste
400 g canned chopped tomatoes
2 tbsp dark brown sugar
900 g beef casserole steak, cubed
400 g tin canned kidney beans, drained
400 g steamed long-grain rice, to serve
Fresh grape tomatoes, grated cheese, sour cream, lemon zest, fresh coriander leaves, corn chips, to serve
- Spread the cacao nibs out on a baking tray and place in a cold oven. Turn the heat up to 200C and roast for 10 minutes. Remove from oven and allow to cool slightly.
- Meanwhile, dry fry the cumin, coriander, cinnamon stick, paprika and turmeric in a hot frypan over high heat 15-30 seconds until just smoking. Remove from heat and cool slightly. Place into Thermomix bowl and mill 10 sec/speed 10.
Add garlic, chilli, onion, oil and salt and chop 4 sec/speed 4. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1. Add the tomato paste, chopped tomatoes, sugar, steak and roasted cacao nibs and cook 45 min/100ºC/Reverse/speed 1.
- Add kidney beans and cook 2 min/100ºC/Reverse/speed 1.
- Serve with steamed rice and accompaniments.