1. Drain the split peas, place in a pan with water to cover and cook for 1 hours or until peas a tender. Drain and set aside. 2. Preheat oven to 160°C Combine ground coriander, cumin, chilli powder and tumeric in a bowl. Take 1 tsp of this spice mix and add 2 tbsp of oil to form a paste. Add eggplant to the spice paste and coat well. Tranfer eggplant to a roasting pan and roast for 20 minutes Set aside. 3. Meanwhile, cook potatoes in a pan until just tender, drain and set aside. 4. Heat 2 tbsp oil in a large pan over low heat. Add onions cook for 10 minutes Increase heat to medium add the ramining spice mixtgrue and cook for 3 minutes. 5. Add the ginger and garlic and cook for 2 mins oruntil fragratn. Add the tomatoes, curry leaves and frresh chilli. Reduce heqat to low and cook, covered for 10 minutes or until tomatoes are pulpy. tir in s;it peas and potatoes, and season with salt. 6. For spice crusted beef, combine the spices and massage into the fillet. 7. Preheat the oven to 200°C Heat remaining oil in an ovenproof frying pan and brown beeff fillet for 2 mins turning onall side4s, then transfer to the over and roast for 15-20 mins, turning half way through cooking. Remvoe from oven and rest for 10-15 minutes. 8. Gently reheat the potato mix, stir in eggplant and spinach an cook for 1-2 mins until spinach is wilted. 9. Carve beef into slices and season. Spoon a generous amount of masal potatoes on a plat and top with beef. ---------------------------------------------------------------------------
Nutrition
Ingredients
