Persian spiced beef with dates and cinnamon
Time to make: 2 hrs 50 mins
( Hands-on time: 25 mins )
(at time of publication)
Nutrition Info.(per serve)
- oil spray
- 400g trimmed blade steak, diced
- 2 onions, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 teaspoons grated fresh ginger
- 2 teaspoons sweet paprika
- 1 cinnamon stick
- 400g can no-added-salt chopped tomatoes
- 500g kumara, peeled, diced
- 1/4 cup chopped dates
- 1 cup shredded silver beet
- 300g steamed green beans
Total fat 8g
Saturated fat 3g
Dietary fibre 8g
1 Preheat oven to 160°C. Spray a large flameproof casserole dish (that has a lid) with oil and set over a high heat. Add steak in batches and cook, stirring, for 2-3 minutes or until browned. Transfer steak to a plate.
2 Return dish to a medium heat. Spray with oil again. Add onions and cook, stirring occasionally, for 5 minutes or until soft. Add garlic, ginger, sweet paprika and cinnamon stick. Cook, stirring, for 1 more minute or until fragrant. Return beef to dish with tomatoes and 1 cup water. Stir to combine and bring to the boil.
3 Cover dish with lid and bake for 1 1/2 hours. Add kumara and dates to dish. Cover and cook for 30-45 more minutes or until beef and kumara are tender.
4 Remove dish from oven and stir silver beet through mixture until wilted. Serve spiced beef with beans.
Make it gluten free: Check spices are gluten free.