This hearty oyster blade beef curry is perfect for entertaining friends and family on the weekend
Preparation: 20 minutes
Cooking: 1 hour 45 minutes
800g oyster blade steaks, fat trimmed, cut into 2cm dice
1 tbsp olive oil
2 red onions, cut into thin wedges
1 1/2 tbsp Korma Indian curry paste
400g tin chopped tomatoes
300g peeled pumpkin, cut into 2cm dice
50g cashew nuts, finely chopped
1 bunch English spinach, trimmed, leaves shredded
1/4 cup natural yoghurt, plus extra to serve
1 tbsp lime juice
1 tsp brown sugar
1 cup steamed basmati rice and chopped coriander, to serve
- Place beef in a bowl with 2 teaspoons of the oil and toss to coat. Heat a large flameproof casserole dish over a high heat. Add the beef, in batches, cook for 2 minutes or until browned. Remove and set aside.
- Return pan to a medium-high heat, add remaining oil and onion, cook stirring occasionally for 3 minutes or until golden. Add the curry paste, cook stirring for a further 1-2 minutes or until fragrant. Add the tomatoes and 1 1/2 cups water, bring to the boil.
- Cover dish and transfer to preheated oven for 1 hour. Add pumpkin and cashew nuts to pan, return to oven for a further 30 minutes or until beef is very tender. Stir through the spinach, yoghurt, lime juice and sugar.
- Serve curry with steamed rice, garnished with coriander.
Before cooking your beef steak it is important to make sure the pan is hot before you start cooking, as this will prevent the meat from stewing in its own juices.