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Beef and Spinach Curry

Portions:5
Total time 2 hours 20 minutes
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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
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Course Beef / Curry