Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat the oil in the frying dish.
Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
Fry for about 10 minutes, stirring occasionally.
Keep the lid on to maintain a high temperature.
Add the carrot and red pepper and fry for another 5 minutes (lid off).
Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to combine and add more seasoning to taste. Bring the mixture to the boil, then cook for about 20-30 minutes (lid off), stirring every now and then to make sure it doesn’t burn on the bottom.
Remove from the COBB and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.
– The dish does not need them, but serving it with nachos chips adds great
texture and a slightly more hands on approach to eating this fabulous dish!
Remove the steaks from their packaging and place on a plate in the fridge to dry out. Do not cover. You can do this overnight or for a few days to dry-age in your fridge. If you don’t have time, pat the steaks dry with some kitchen towel.
Place the Grill Grid on the Cobb and close the lid to heat up for 10 minutes.
Rub the steaks with the oil and then season well on both sides with the salt and freshly ground pepper.
Place the steaks on the hot grill grid and do not move (you want the grill lines) for 10 minutes.
Turn once and cook for a further 10 minutes, or depending on the thickness of your steak, for longer.
Let the steaks rest for at least 5 minutes.
As soon as you’ve removed the steaks, remove the grill grid and replace with the Deep Dish Pan. Close the lid and let it heat up for 5-10 minutes.
Remove the lid and add a big knob of butter and a good glug of olive oil, let the butter melt and mix it together.
Add the crushed garlic clove and the mushrooms. Do not keep mixing, let the mushrooms caramelise on one side and then turn them carefully. After about 15 minutes, they should be browning nicely. (You can also use any mushrooms really ie: porcini, brown, button, shiitake etc).
Add the cream, lots of freshly ground pepper and pull some thyme leaves (about a tablespoon) over the pan.
Let it simmer for 10 minutes.
By this time the steaks are perfectly well rested and you can add them to the pan to heat up for a minute or 2, or just serve the warm sauce over them.