- 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.
Nutrition Info (per serve)
Total fat 14g
Saturated fat 4g
Dietary fibre 8g
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.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us