Gujarat beef

Name: Gujarat beef
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 1 teaspoon ground cinnamon; 600 g stewing beef, diced small; 1 tablespoon vegetable oil; 3 cm cube fresh ginger, grated or 2 teaspoons dried ginger; 1 teaspoon ground coriander; ½ teaspoon nutmeg; 2 small birds eye chillies, chopped; 1 tablespoon tomato purée; 400 g tinned chopped tomatoes; 2 tablespoons grey/green lentils; 2 teaspoon ground cumin; 4 tablespoons mediterranean onion base; 2 125 g pots natural yoghurt; 200 ml water; 4 bricks frozen chopped spinach; 1 beef stock cube (see tips); salt and pepper; 1 tablespoon sugar; 2 tablespoons wine vinegar

Preparation info

Serves:
4

Difficulty
Medium
Ready in
3 hr 30

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

This is a thick, sticky, rich, Indian slow-cooked stew. It is perfect with rice or naan, but also excellent married with a good mash and some spring greens.

Ingredients

4 tablespoons mediterranean onion base
2 teaspoon ground cumin
1

Asia
India
Main course
Stew
Spring
Gluten-free

Method

Cook the onion base and set aside in a bowl.
Mix the cumin, cinnamon, coriander and ginger. Trim all the sinew and much, but not all, of the fat from the meat and toss in the dry spices. Leave for a few minutes.
Put the oil into a saucepan and turn the heat up. Brown the meat all over. Return the onions to the pan an