Time to make: 2 hrs 5 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
1 tablespoon sunflower oil
600g blade steak, fat trimmed, cut into 2cm pieces
1 large brown onion, chopped
3 cloves garlic, crushed
2 long red chillies, deseeded, finely chopped
2 teaspoons finely grated ginger
1 teaspoon garam masala
2 teaspoons ground cumin
4 medium tomatoes, chopped
1 cup reduced-salt beef stock
8 cups baby spinach
¼ cup reduced-fat Greek-style plain yoghurt
4 cups steamed green beans and/or snow peas, to serve
2 naan breads, halved, to serve
Total fat 14g
Saturated fat 4g
Dietary fibre 8g
1 Preheat oven to 140ºC. In a large flameproof, ovenproof pan, heat 1 teaspoon of the oil over high. Add half of the beef and stir-fry for 2-3 minutes, or until browned. Transfer to a bowl. Repeat with 1 teaspoon of the oil and remaining beef.
2 In the same pan, reduced to medium, heat remaining oil. Sauté onion for 5 minutes, or until softened. Add garlic, chilli, ginger, garam masala and cumin and cook, stirring, for 2 minutes, or until fragrant. Return beef to pan with tomatoes and stock and bring to the boil. Cover, place in preheated oven and bake for 1 hour 45 minutes, or until beef is very tender.
3 Remove pan from oven, stir through spinach and yoghurt. Serve with steamed veges and warmed naan bread.
Make it gluten free: Use gluten-free tortilla instead of naan bread and check ground spices, stock and yoghurt are gluten free.
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