Recipe: Persian spiced beef with dates and cinnamon
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|
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
Sunday Star Times