Beef and spinach curry

Yield: 4 Servings

Measure Ingredient
1½ pounds Braising Steak, cubed
3 teaspoons Oil
2 larges Onions, chopped
1⅓ tablespoon Garlic, crushed
Cm (1") Root Ginger, peeled
And grated
3 teaspoons Coriander seeds, crushed
OR ground coriander
3 teaspoons Cumin seeds, crushed
OR ground Cumin
½ teaspoon Ground Turmeric
8 Cardammon pods seeds removed
And crushed
2 Green chillies seeded and
Chopped
OR last 5 items can be
Replaced with:-
3 tb Curry paste
14 ounces Chopped tomatoes
¼ pint Stock
6 ounces Frozen Spinach, thawed and
Drained, season with salt
And black pepper
2 tablespoons Fresh Coriander, chopped

Heat the oil in a pan and cook onions, garlic and ginger until softened.

Add the spices or curry paste and cook for 1-2 minutes. Add meat and cook until browned. Stir in the tomatoes, stock spinach and seasoning. Bring to the boil, cover and simmer for 1½ hours, stirring occasionally. Remove the lid and simmer for a further 30 minutes or until the sauce has thickened and the meat is tender. Stir in the fresh coriander. Serve with rice and/or naan bread and a selection for chutneys.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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