1.5kgs beef chuck steak, trimmed, cut into 3 cm cubes
Other ingredients
Salt and pepperto season
60mls vegetable oil
180g brown onions, chopped
20g crushed garlic
15g grated ginger
8 cardamom pods, bruised
120g madras curry paste
800g crushed diced tomatoes
25g tomato paste
500mls stock
700g kumara, peeled, cut into 3 cm cubes, roasted
200g baby spinach leaves
80g roasted cashews, chopped
125g coriander, leaves picked
Serving Suggestions
Saffron Rice, Roti
Blanched Broccoli & Kale
Heat half the oil in a large, heavy-based, pan over medium high heat. Season beef with salt and pepper. Cook beef in batches, for 5 - 6 minutes or until browned. Set aside.
Heat remaining oil in pan over high heat. Add onion, garlic, ginger, cardamom pods and curry paste. Cook, stirring, for 3-5 minutes or until fragrant. Return beef to dish. Add crushed tomatoes, tomato paste and stock, stir to combine. Cover and bring to the boil, reduce heat to a medium-low heat, cook for 2 – 2 ½ hours or until beef istender.
Remove and discard cardamon. Stirin roasted kumara and spinach. Garnish with cashews and coriander.
