Moroccan Beef Skewers with Tomato, Cinnamon and Ginger Jam

6 x 20cm thin metal skewers (if using wooden skewers, soak in cold water for a couple of hours before using)

Spice Paste: Stir all the ingredients together in a medium bowl.

Trim the fat and sinew off the steak then cut it into long 5mm-wide strips against the grain. Add the beef to the spice paste and turn to coat each strip in the spices. Thread loosely onto skewers.

Heat a large frying pan or barbecue to medium-high and cook the skewers for 1–2 minutes each side or until cooked to your liking. As the strips are thin, the meat will cook very quickly.

To Serve: Spread the yoghurt over a serving plate and top with the skewers. Spoon over some of the Tomato, Cinnamon and Ginger Jam, serving the rest separately. Serve the skewers with warm flatbreads and the Mixed Leaf and Walnut Salad.

TOMATO, CINNAMON AND GINGER JAM (gf) (v)
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 cinnamon stick
2 teaspoons grated fresh ginger
¼ teaspoon ground turmeric
¼ teaspoon ground fennel
½ teaspoon sea salt
¼ packed cup brown sugar
¼ cup red wine vinegar
¼–½ teaspoon chilli flakes
400-gram can whole Italian tomatoes, roughly crushed
lemon juice or honey, optional

Heat the oil in a medium pot and add the onion, garlic, cinnamon stick, ginger, spices and salt. Cover and cook slowly, stirring occasionally, until soft, about 10 minutes. Increase the heat, add the sugar and let it bubble up and cook for 30 seconds. Stir in the vinegar, chilli flakes, the tomatoes and their juice and bring to the boil. Turn the heat to low and cook uncovered, stirring occasionally, until reduced and thickened to a jam consistency, about 25–30 minutes. Add lemon juice or honey if needed to balance the flavours. Makes about 1½ cups.

Mixed Leaf and Walnut Salad (gf) (v)
1 tablespoon extra virgin olive oil
1/2 teaspoon apple cider vinegar
sea salt and ground pepper
2 handfuls mixed salad leaves
1/3 cup walnut pieces, roasted
small handful mint leaves

Whisk the oil and vinegar together in a medium bowl and season with salt and pepper. Add the salad leaves, walnuts and mint and toss gently to combine. Serves 2.

Cook’s note: We served the Eggplant Kasundi from page 30 under the beef skewers. Chunks of roasted eggplant would also be delicious.