Beef and Spinach Curry
Ingredients
- 1 ½ lbs. lean braising steak cubed
- 3 tsp. extra-virgin olive oil
- 2 large onions peeled, chopped
- 1 ½ tbsp. garlic crushed
- 1 inch of ginger root peeled and grated
- 3 tsp. coriander seeds crushed (or ground coriander)
- 3 tsp. of cumin seeds crushed (or ground cumin)
- ½ tsp. ground turmeric
- 8 cardamom pods with the seeds removed and then crushed
- 2 green chilies de-seeded and chopped
- You can substitute the last 5 items with 3 tbsp. curry paste
- 14 oz. of chopped tomatoes
- ¼ pint of low-sodium beef stock
- 6 oz. frozen Spinach thawed and drained, season with salt and black pepper
- 2 tbsp. fresh coriander chopped
Instructions
- Heat the oil in a pan and cook onions, garlic, and ginger until softened.
- Add the curry paste and cook for 1-2 minutes.
- Add meat and cook until browned.
- Stir in the tomatoes, broth, spinach, and seasoning.
- Bring to a boil, cover, and simmer for around 1 ½ hours, don’t forget to stir occasionally.
- Then remove the lid and continue to simmer for another 30 minutes or until the sauce has thickened enough and the beef meat is tender.
- Then stir in the fresh coriander.
Notes / Tips / Wine Advice:
Serve with brown rice
