Beef and Spinach Pita Pockets
INGREDIENTS:
1 1/2 lb Braising Steak, cubed
3 ts Oil
2 lg Onions, chopped
1 1/3 tb Garlic, crushed
2 1/2 Cm (1") Root Ginger, peeled
And grated
3 ts Coriander seeds, crushed
OR ground coriander
3 ts Cumin seeds, crushed
OR ground Cumin
1/2 ts Ground Turmeric
8 Cardammon pods seeds removed
And crushed
2 Green chillies seeded and
Chopped
OR last 5 items can be
Replaced with:-
3 tb Curry paste
14 oz Chopped tomatoes
1/4 pt Stock
6 oz Frozen Spinach, thawed and
Drained, season with salt
And black pepper
2 tb Fresh Coriander, chopped
1 1/2 lb Braising Steak, cubed
3 ts Oil
2 lg Onions, chopped
1 1/3 tb Garlic, crushed
2 1/2 Cm (1") Root Ginger, peeled
And grated
3 ts Coriander seeds, crushed
OR ground coriander
3 ts Cumin seeds, crushed
OR ground Cumin
1/2 ts Ground Turmeric
8 Cardammon pods seeds removed
And crushed
2 Green chillies seeded and
Chopped
OR last 5 items can be
Replaced with:-
3 tb Curry paste
14 oz Chopped tomatoes
1/4 pt Stock
6 oz Frozen Spinach, thawed and
Drained, season with salt
And black pepper
2 tb Fresh Coriander, chopped
Heat the oil in a pan and cook onions, garlic and ginger until softened. Add the spices or curry paste and cook for 1-2 minutes. Add meat and cook until browned. Stir in the tomatoes, stock spinach and seasoning. Bring to the boil, cover and simmer for 1 1/2 hours, stirring occasionally. Remove the lid and simmer for a further 30 minutes or until the sauce has thickened and the meat is tender. Stir in the fresh coriander. Serve with rice and/or naan bread and a selection for chutneys.