Recipe

Lemon & Paprika Beef

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Lemon & Paprika Beef

Beef stew with preserved lemon, topped with a dollop of yoghurt and fresh coriander.




Ingredients to serve 2

  • ½ x onion – peel & chop finely
  • 20g x fresh ginger – peel & chop finely
  • ½ x fresh chilli – chop finely
  • ½ tsp x paprika
  • 250g x beef mince
  • 2 x sweet potatoes – peel & cube (1cm)
  • 2 x tomatoes – dice (1cm)
  • ¼ cup x water (for the stew)
  • 100g x Swiss chard – remove stalks, slice into ribbons
  • ½ x preserved lemon wedge – slice thinly
  • 2 tbsp x yoghurt
  • 5g x coriander
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)

Ingredients to serve 4

  • 1 x onion – peel & chop finely
  • 40g x fresh ginger – peel & chop finely
  • 1 x fresh chilli – chop finely
  • 1 tsp x paprika
  • 500g x beef mince
  • 4 x sweet potatoes – peel & cube (1cm)
  • 4 x tomatoes – dice (1cm)
  • ½ cup x water (for the stew)
  • 200g x Swiss chard – remove stalks, slice into ribbons
  • 1 x preserved lemon wedge – slice thinly
  • 4 tbsp x yoghurt
  • 10g x coriander
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Stew: Place a pot on medium-high heat. Add a knob of butter and a drizzle of olive oil and cook the onion for 5 minutes with some salt. Add the ginger, chilli and paprika and cook for 1 minute before adding the mince. Break the mince up with a spoon and cook for 5 minutes. Add the sweet potato cubes, tomatoes and water (see quantity above for the stew), cover with a lid and cook for 20 minutes until the sweet potatoes are cooked. Lift the lid every now and then and stir around with a spoon to make sure it does not stick to the bottom of the pot. In the last minute of cooking, add the Swiss chard and season with salt and pepper. Add the preserved lemon, turn off the heat and let the stew sit for a few minutes before serving.

Step 3

Serve the stew in a bowl, topped with a dollop of yoghurt and the fresh coriander leaves.