This flavourful beef blade curry is also packed with veggies and will become a family favourite
Preparation: 15 minutes
Cooking: 2 hours
1 kg beef blade, fat trimmed, cut into 3cm pieces
2 tbsp vegetable oil
1 large red onion, cut into thin wedges
2 cloves garlic, crushed
2 medium carrots, peeled, roughly diced
1/4 cup mild korma curry paste
1 1/2 cups beef stock
400g can of diced tomatoes
400ml can light coconut milk
2 tbsp brown sugar
1 cinnamon stick
3/4 cup frozen peas, thawed
1/2 small bunch kale, trimmed, shredded
1/4 cup flaked almonds, toasted, to garnish
Coriander sprigs, brown basmati rice, roti, to serve
- Preheat oven to 180°C. Place beef in a large snap lock bag or dish, add half the oil, season and mix well.
- Heat a large ovenproof casserole dish over medium-high heat. Brown beef for 3 to 4 minutes in 2 or 3 batches, setting beef aside on a plate.
- Reduce heat to medium and add remaining oil. Add onion and garlic and cook, stirring, for 1 to 2 minutes. Add carrots and cook for 2 to 3 minutes. Add korma paste and stir for 1 minute. Add tomatoes, coconut milk, sugar and gradually pour in stock. Stir until mixture boils.
- Return beef and any juices to the dish and add cinnamon stick, stirring well. Cover and place in oven. Stir occasionally, adding a little water if needed to keep ingredients just covered for 1 1/4 to 1 1/2 hours or until beef is tender. Remove from heat, stir through peas and kale and set aside, covered, for 5 minutes.
- Sprinkle curry with almonds and serve with coriander, rice and roti.
Blade steak is a versatile cut that can be cooked as is or cut into strips for stir-fries or diced for slow-cooking as in this recipe.