BEEF ROGAN JOSH

SERVES 4 PREP 35 MINS + MARINATING COOK 1 HOUR 30 MINS MAKE IT FOR $4.80/SERVE

• 200g Greek-style yoghurt

• 5cm ginger, peeled, grated

• 4 garlic cloves, crushed

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1kg beef round steak, cubed

• 4 red onions, sliced

• 2 red capsicums, seeded, sliced

• 1 bunch coriander, roots, stems, leaves separated

• 2 long red chillies, seeded, chopped

• 60g butter

• 2 tbsp garam masala

• 1 tbsp smoked paprika

• 2 x 400g cans diced tomatoes

• ½ cup beef stock

• 1 cup baby spinach leaves

• steamed rice, lemon wedges, pappadums, kachumba (see Tip), to serve

1 In a large dish, combine yoghurt, ginger, garlic, turmeric and coriander. Add beef and coat well in marinade. Chill, covered, 1 hour.

2 In a food processor, pulse 1 onion, 1 capsicum, coriander roots and chillies until a smooth paste forms.

3 In a large saucepan, melt butter on high. Saute remaining onions and capsicum with garam masala 2-3 mins until golden. Reduce heat to low, stir in prepared paste and paprika. Cook, stirring, 5 mins.

4 Mix in tomatoes, stock and marinated beef. Increase heat to medium and bring to the boil. Simmer, partially covered, 1-1½ hours until meat is very tender. Season.

5 Before serving, stir spinach through. Serve curry with rice, lemon, pappadums and kachumba.