Serves 4-6
- Combine the marinade ingredients and pour over the beef. Cover and marinate for about 2 hours
- Heat the oil in a heavy-based saucepan and sauté the onions and ginger. Add the beef and marinade, cover and simmer for 20-30 minutes, stirring occasionally.
- Boil the rice in salted water until soft. Drain and set aside. Boil the lentils until almost soft. Drain and mix into the rice.
- To assemble, layer half the rice mixture, chopped tomatoes, and then half the meat mixture. Repeat with the remaining mixtures. Bake in a preheated oven at 180 °C for 20-30 minutes. Serve with vegetables.
This Indian and Cape Malay dish, using beef, offers
an alternative to the usual fish or mutton Biryani.
500 g beef strips, cut into 3 cm-lengths
1 Tbsp (15 ml) cooking
oil
2 large onions, peeled and chopped
2 tsp (10 ml) chopped root ginger
¾ cup (200 ml) uncooked white long-grain rice
½ cup (125 ml) brown or green lentils
2 large tomatoes, peeled and chopped
Marinade
1
Tbsp (15 ml) white vinegar
175 ml tub plain yoghurt
salt and freshly ground black pepper to taste
6 whole cloves
2 pieces stick cinnamon
2 tsp (10 ml) ground coriander
1 ½ tsp (8 ml) ground cumin
½ tsp (3 ml)
ground turmeric
3 coriander leaves
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