Beef & Spinach Currybeef 1 1/2 lb braising steak, cubed 3 teaspoon oil 2 large onions, chopped 1 1/3 tablespoon garlic, crushed 2 1/2 cm (1) root ginger, peeled 1 and grated 3 teaspoon coriander seeds, crushed 1 or ground coriander 3 teaspoon cumin seeds, crushed 1 or ground cumin 1/2 teaspoon ground turmeric 8 cardammon pods seeds removed 1 and crushed 2 green chillies seeded and 1 chopped 1 or last 5 items can be 1 replaced with:- 1 3 tb curry paste 14 oz chopped tomatoes 1/4 pint stock 6 oz frozen spinach, thawed and 1 drained, season with salt 1 and black pepper 2 tablespoon 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 1 1/2 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. |
