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