Hormuz Blockade Stew

Ingredients

• 800 g beef stew meat, cubed
• 2 red onions, cut into wedges
• 4 garlic cloves, roughly chopped
• 2 red chilies, sliced
• 1 lemon, juice and zest
• 2 tbsp pomegranate molasses
• 400 g canned diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp white wine vinegar
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 cinnamon stick
• 1 tsp smoked paprika
• 400 ml beef stock
• 2 eggplants, cut into long strips
• 2 zucchinis, cut into long strips
• 2 red bell peppers, cut into strips
• 4 naan breads (ready to bake)
• salt and pepper
• olive oil
• fresh coriander, roughly chopped

Method

1. Heat a large stew pot with olive oil. Brown the beef on all sides.
2. Add onion, garlic, and chili and sauté for 5 minutes.
3. Add cumin seeds, coriander seeds, cinnamon stick, and paprika, fry briefly.
4. Add tomato paste, diced tomatoes, pomegranate molasses, lemon zest and juice, vinegar, and stock. Bring to a boil.
5. Simmer the beef on low heat for 2.5 hours until tender. Season with salt and pepper.
6. Meanwhile, grill the eggplant, zucchini, and bell pepper strips with olive oil and salt until golden brown.
7. Bake the naan breads according to package instructions and cut into boat shapes.
8. Arrange the grilled vegetables tightly in a row on a large platter to form a narrow strait. Place the stew on both sides as landmasses.
9. Place the naan boats on the vegetable strait as ships passing through.
10. Garnish with fresh coriander.

Serving notes

• Serve with extra lemon wedges for added tension.
• Offer a spicy yogurt dip for the brave.