Beef & spinach curry

Yield: 4 Servings

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

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