Beef and Spinach Curry
Full of flavour and texture, this curry is a wonderful evening meal and even better the next day.
|1 piece||Root ginger|
|¼ cup||Tomato paste|
|1 tsp||Garam masala|
|1 tsp||Rice bran oil|
|800 g||Stewing beef|
|2 cups||Beef stock|
|½ cup||Plain unsweetened yoghurt|
|¼ cup||Fresh coriander|
|1 to taste||Salt|
- Place onion (diced), ginger, garlic, chillies (seeds removed), tomato paste and all spices in the bowl of a food processor or spice mill and blend to form a curry paste.
- Heat a large saucepan with a little oil and, working in batches, brown cubed beef on all sides, adding more oil as needed. Remove meat to one side. Add curry paste to the pan and cook for 1 to 2 minutes to release the flavours. Return meat to the pan with the stock. Bring to the boil then cover and simmer very gently for 1 hour until liquid is reduced and beef is tender.
- Stir in spinach (finely shredded with stems removed) and cook for 2 minutes. Stir in yoghurt, off the heat, and season with salt to taste. Serve scattered with coriander.
Tip: When adding yoghurt to a hot dish, do so over a low heat - and don't boil the mixture once the yoghurt has been added or it may split. Look for specifically designed cooking yoghurt in supermarket chillers.
This dish is best matched with
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