Recipe: Persian spiced beef with dates and cinnamon

Last updated 05:00 29/06/2014
Spiced beef casserole
MARK O'MEARA
WINTER WARMER: Spices make this healthy beef casserole irresistible.

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NEED TO KNOW

Main ingredient Beef
Type of dish Asian
Course Main course
Cooking time 1 - 2 hours
Serves/makes Serves: 4
Special options Healthy

Persian spiced beef with dates and cinnamon

Here's a dish that's full of fibre, iron and vegetables, and hearty enough for a cold night. If you're interested in weight loss, a serving of this dish is low in kilojoules, but still satisfying because of the protein and fibre.

 

 

400g trimmed blade steak, diced

2 onions, thinly sliced
3 cloves garlic, thinly sliced
2 tsp grated fresh ginger
2 tsp sweet paprika
1 cinnamon stick
400g can no-added-salt chopped tomatoes
500g kumara, peeled, diced
1/4 cup chopped dates
1 cup shredded silver beet
300g steamed green beans
Oil spray

 

 

Preheat oven to 160 degrees Celsius. Spray a large flameproof casserole dish (that has a lid) with oil and set over a high heat. Add steak in batches and cook, stirring, for 2-3 minutes or until browned. Transfer steak to a plate.

Return dish to a medium heat. Spray with oil again. Add onions and cook, stirring occasionally, for 5 minutes or until soft.

Add garlic, ginger, sweet paprika and cinnamon stick.

Cook, stirring, for 1 more minute or until fragrant. Return beef to dish with tomatoes and 1 cup water. Stir to combine and bring to the boil.

Reduce heat, cover dish with lid and bake for 1½ hours. Add kumara and dates to dish.

Cover and cook for 30-45 more minutes or until beef and kumara are tender.

Remove dish from oven and stir silver beet through mixture until wilted. Serve spiced beef with beans.

Recipe: Chrissy Freer

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