Ingredients
RECIPE CREDIT: Beef and Lamb NZ
Curry
- 800g Shin Beef
- 3-4 Tbsp olive oil
- 2 onions, diced
- 1 Tbsp ground cumin
- 1-2 tsp chilli powder
- ¼ tsp ground cloves
- ½ tsp ground turmeric
- 2 Tbsp tomato paste
- 3 garlic cloves, crushed
- 1 Tbsp fresh ginger, grated
- 1 cup beef stock
- 300g spinach
- 400g can chopped tomatoes, in purée
- 1 large potato, diced
- Juice of ½ lemon
- 2 Tbsp cream
To Serve
- Plain unsweetened yoghurt
- White rice
- Garlic naan bread
Method:
Preheat the oven to 150°C.Heat oil in a large stove and ovenproof casserole dish. Add onions and fry until golden, about 5 minutes.
Add spices, garlic and ginger and fry for a further 2 minutes. Remove from the pan and set aside.
Wilt the spinach by blanching it in boiling water. Squeeze out excess water and set aside.
Season the beef with salt and place it in the casserole dish along with a dash of oil. Cook until the beef pieces are lightly browned on all sides.
Add the onions back to the pan along with spinach, tomatoes, tomato paste and beef stock. Bring to a gentle simmer then cover with the lid.
Cook in the oven for 1 hour 45 minutes. Give the stew a stir at the 1 hour mark.
Add the diced potato at 1 hour 45 minutes and cook for a further 45 minutes. While that is cooking, cook the rice.
After 2.5 hours, the meat should be tender and falling apart and the potato should be cooked through. Season with lemon juice and stir through the cream.
Cook garlic naans as per packet instructions. Serve with plain yoghurt or raita, rice and naan.
