Beef & spinach curry
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1½ | pounds | Braising Steak, cubed |
3 | teaspoons | Oil |
2 | larges | Onions, chopped |
1⅓ | tablespoon | Garlic, crushed |
2½ | 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 |
Directions
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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