Persian spiced beef with dates and cinnamon
- spray oil
- 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 kumarasweet-potatoX, peeled, diced
- ¼ cup chopped dates
- 1 cup shredded silver beet
- 300g steamed green beans
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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.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 3g
Dietary fibre 8g
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