(at time of publication)
- 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
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.
Suitable to freeze (without spinach).
Garam masala (meaning hot/pungent mix) is a traditional Indian spice blend. It typically contains a mix of fennel seeds, cinnamon, black pepper, cloves and cardamom. Use in curries, dhal or simply as a spice rub for grilled meats.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 8g
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