Sudanese beef and peanut butter toastie

A seemingly crazy combination for a sandwich, you'll just have to trust us on this one and bite into Sudan's delicious toastie! #RecipeForLife

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp vegetable oil
• 500 g beef mince
• 1 tbsp ground cumin
• 1 star anise
• 1 cinnamon stick
• 2 green cardamom pods
• 2 garlic cloves, finely chopped
• 1 onion, grated
• 1 tomato, grated
• 1 tbsp brown sugar
• 1 long green chilli, seeded and finely chopped
• 45 g (½ cup) dessicated coconut, toasted
• 2 tbsp crunchy peanut butter, or to taste
• 1 tbsp sherry vinegar
• 4 pieces injera bread (see Note)
• 8 slices paneer cheese 

Salad

• 1 cup shredded wombok (Chinese cabbage)
• 1 carrot, grated
• 2 spring onions, thinly sliced
• ½ cup coriander leaves

Instructions

Heat the oil in a heavy-based saucepan over high heat. Add the mince and cook, breaking it up with a wooden spoon for 5 minutes or until browned. Add the spices and garlic, reduce the heat to medium and cook for a few minutes or until fragrant. Stir in the onion, tomato, sugar, chilli and coconut. Add enough water to loosen the mixture, then reduce the heat to low cook for a few more minutes or until slightly thickened. Add the peanut butter to taste, then adjust the flavour with the sherry vinegar. Remove from the heat and set aside.

Mix together the salad ingredients.

To assemble, spread one quarter of the beef over the bottom half of a piece of injera bread. Top with a quarter of the salad and two slices of paneer. Fold over the bread to enclose the filling. Cook in a sandwich press until toasted and golden. Repeat with the remaining fillings and bread. Cut into wedges and serve.

Note 

• Injera bread is a traditional Ethiopian sourdough risen flatbread made using teff flour. It can be purchased from specialty food stores, or you can make your own here.

Shane Delia's Recipe For Life airs 8pm, Thursdays on SBS and then on SBS On Demand. You can find the recipes and more features from the show here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.