Serves: 8


  • 30ml olive oil
  • 5ml cumin seeds
  • 150g onions, diced
  • 10ml chilli powder
  • 2 cloves of garlic, crushed
  • 600g steak, thinly sliced
  • 410g ALL GOLD chopped peeled tomatoes
  • 250ml beef stock
  • 30ml ALL GOLD tomato purée
  • 410g KOO red kidney beans, drained
  • 10ml smoked paprika
  • 75g red peppers, sliced lengthwise
  • 75g green peppers, sliced lengthwise
  • 75g yellow peppers, sliced lengthwise
  • 700g tastic jasmine rice, cooked
  • Salt & pepper to taste
  • Garnish: coriander

Preparation method

Heat olive oil and fry the cumin seeds for a minute. Add the onions and sauté until soft. Add the chilli powder and garlic, sauté for 1 minute and toss in the steak. Season with salt and pepper according to taste, and brown on high heat. Stir in ALL GOLD chopped peeled tomatoes and beef stock, simmer on low heat for 20 minutes or until sauce is well reduced. Add the ALL GOLD tomato purée, red kidney beans, peppers and smoked paprika, and simmer for a further 10 minutes. Adjust the seasoning, garnish with coriander and allow to stand for 5 minutes off the heat. Serve on a bed of jasmine rice.

Serving suggestion

Extra fresh berries on the side make this dish really come together.

Courtesy of ALL GOLD