Beef and Spinach Curry
This crowdpleasing curry recipe is an easy meal to rustle up for friends. With beef steak and earthy spinach, the curry base blends cumin, turmeric and ginger.
Introduction
Jesus fed the five thousand with five loaves of bread and two fish. If only he’d known about our beef and spinach curry! It’s a dish of biblical proportions, filling enough to satisfy the most famished of paupers – no mean feat. This is no-nonsense nosh which screams out simplicity and is as cheap as chips. It’s great for absorbing the alcohol after that ‘quiet drink’ at the pub that turned into a marathon session. Or simply a quality, sociable meal for you and your mates.
Ingredients
| 2 | large onions |
| 2 cloves | of garlic |
| Thumb-sized piece of fresh ginger | |
| A shot | of olive oil |
| 1kg | beef stewing steak |
| 1 tbsp | ground cumin |
| 1 tsp | ground turmeric |
| 1 tbsp | chilli powder |
| 1 tbsp | salt |
| 400g | tin of chopped tomatoes |
| 400g | spinach, fresh or frozen |
| 8 | cardamom pods |
| 2 tbsp | plain yoghurt |
| Naan breads |
Method
PREHEAT the oven to 180°C.
PEEL and finely chop the onion, garlic and ginger and fry in the oil in a large ovenproof saucepan until soft.
CUBE the stewing steak, removing any sinew or gristle.
ADD to the hot pan and sear the meat.
ADD the spices and stir well.
TIP in the tomatoes and spinach and bring to the boil, stirring to break up the spinach.
COVER with a lid and cook in the oven for 3 hours.
REMOVE the lid for the last half hour to get the desired consistency.
SERVE with a dollop of yoghurt, baked naan breads and ice-cold lager!
TOP TIP: Do the preparation and bung it in the oven, then wander down the bar for a game of pool and a pint or two before heading home to the perfect end to any night – a quality Ruby Murray.
