“This curry is so underrated, it’s so simple but so delicious, using ingredients most of you will have on hand” – Cherie Metcalfe
Serves 6 GF
Ingredients:
800g beef chuck steak or slow cooker beef
Oil for cooking
1 large onion
70g butter
3 tablespoons Goan to Bombay
500ml beef stock
400g can cherry tomatoes or chopped tomatoes
200g frozen spinach
1 whole red chilli (optional)
500g potatoes
400g can coconut cream
2 teaspoons Man Grind Flakes
Basmati rice, to serve
Method:
Preheat the oven to 170°C fan bake.
Cut the beef into 4 or 6 chunks. You can leave the beef fairly large and it will pull apart later in the cooking.
Heat a small drizzle of oil in a standard or oval casserole dish and sear off the chunks of beef on all sides until brown. Remove beef and set aside.
Slice the onion, add to the dish with the butter and cook off for 3–4 minutes to soften.
Add the Goan to Bombay and cook off for another minute.
Add the beef stock, tomatoes, frozen spinach and chilli, if using.
Add the seared beef to the dish.
Cover and pop in the oven for 2 hours.
Pull the dish out and pull the beef apart a little with two forks. If the beef’s not ready to pull yet, do this step last. It will get there, just keep cooking slowly.
Peel the potatoes, dice into large chunks and add to the dish with the coconut cream.
Stir well to combine and return to the oven for a further 40 minutes or until the potatoes are cooked.
Check the seasoning and season with a little Man Grind Flakes if needed. Serve with basmati rice.
Seasoned is available from selected bookstores and www.pepperandme.co.nz. RRP $49.95
