Spicy beef tomato & spinach sauce
You will need a pressure cooker for this recipe, but it is definitely worth it. Try this Spicy beef tomato & spinach sauce recipe.
TOTAL TIME 40 minutes | SERVES 4
INGREDIENTS
- 1 tbsp vegetable oil
- 1 kg stewing beef, chopped
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 fresh small red thai chillies, finely chopped
- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground fenugreek
- ½ tsp ground turmeric
- 410 g canned tomatoes
- ½ cup beef stock
- 100 g baby spinach leaves
- ½ cup fresh coriander leaves
METHOD
HEAT half the oil in a 6-litre pressure cooker. Cook beef, in batches, until browned. Remove from the cooker.
HEAT remaining oil in the cooker and cook onion, garlic and chili, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Return beef to the cooker with tomatoes and stock.
COVER with a lid. Bring the cooker to high pressure. Reduce heat to stabilise pressure and cook for 25 minutes.
RELEASE pressure using the quick release method, remove lid. Stir in spinach; season to taste.
SERVE sprinkled with coriander.
FOOD TEAM TIP: Serve with steamed basmati rice and warm naan. If you have an electric pressure cooker you won’t need to reduce the heat to stabilize pressure, your cooker will automatically stabilise itself.
Spicy beef tomato & spinach sauce
Ingredients
- 1 tbsp vegetable oil
- 1 kg stewing beef, chopped
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 fresh small red thai chillies, finely chopped
- 2 tsp ground coriander
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground fenugreek
- ½ tsp ground turmeric
- 410 g canned tomatoes
- 1/2 cup beef stock
- 100 g baby spinach leaves
- ½ cup fresh coriander leaves
Instructions
Heat half the oil in a 6-litre pressure cooker. Cook beef, in batches, until browned. Remove from the cooker.
Heat remaining oil in the cooker and cook onion, garlic and chili, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Return beef to the cooker with tomatoes and stock. Cover with a lid. Bring the cooker to high pressure. Reduce heat to stabilize pressure and cook for 25 minutes.
Release pressure using the quick release method remove lid. Stir in spinach; season to taste.
Serve sprinkled with coriander.
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ALSO SEE :Spinach paneer curry
https://www.foodandhome.co.za/recipes/spinach-paneer-curry
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