Slow-cooked peshwari beef

Name: Slow-cooked peshwari beef
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 1 kg (2lb 5oz) braising steak, cut into 5cm (2in) pieces; 2 tbsp. plain flour, seasoned; 1 tbsp. sunflower oil; 3 cinnamon sticks; 2 lemongrass sticks, bruised; 3 tbsp. desiccated coconut; 50 g (2oz) currants; 400 mL (14 fl oz) tin coconut milk; 400 mL (14 fl oz) hot chicken or vegetable stock; 600 g (1lb 5oz) sweet potato, peeled and cut into 5cm (2in) chunks; Juice 2 limes, plus extra to garnish; 2 tbsp. toasted flaked almonds; Rice, to serve; 4 banana shallots, roughly chopped; 6 garlic cloves, roughly chopped; 5 cm (2 in) piece fresh ginger, roughly chopped; 2 red chillies, deseeded and roughly chopped (keep the seeds in, if you prefer); 1 tbsp. ground cumin; 1 tbsp. ground coriander; 1 tsp. ground turmeric; 2 tbsp. sunflower oil

Our slow-cooked beef is inspired by the flavours of a Peshwari naan, with cinnamon, currants and coconut.

By The GH Kitchen TeamPublished: 28 February 2018

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Yields:

Prep Time:

15 mins

Cook Time:

3 hrs 30 mins

Total Time:

3 hrs 45 mins

Ingredients

1 kg (2lb 5oz) braising steak, cut into 5cm (2in) pieces
2 Tbsp. plain flour, seasoned
1 Tbsp. sunflower oil
3 cinnamon sticks
2 lemongrass sticks, bruised
3 Tbsp. desiccated coconut
50 g (2oz) currants
400 ml (14 fl oz) tin coconut milk
400 ml (14 fl oz) hot chicken or vegetable stock
600 g (1lb 5oz) sweet potato, peeled and cut into 5cm (2in) chunks
Juice 2 limes, plus extra to garnish
2 Tbsp. toasted flaked almonds
Rice, to serve

FOR THE CURRY PASTE

4 banana shallots, roughly chopped
6 garlic cloves, roughly chopped
5 cm (2 in) piece fresh ginger, roughly chopped
2 red chillies, deseeded and roughly chopped (keep the seeds in, if you prefer)
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 tsp. ground turmeric
2 Tbsp. sunflower oil

Directions

1. Step 1
  To make the curry paste, put all ingredients into a food processor and whizz to a coarse texture, or use a stick blender. Set aside.
2. Step 2
  Toss the steak in the flour to evenly coat. In a large casserole, heat the oil to high and brown the steak in batches, remove to a plate with a slotted spoon and set aside. Reduce the heat and add the curry paste, cinnamon and lemongrass sticks, desiccated coconut and currants; cook for 3min, stirring constantly.
3. Step 3
  Return the steak and any juices to the pan. Stir to coat and pour over the coconut milk and stock. Bring to the boil, reduce to a simmer, cover and cook very gently for 2hr.
4. Step 4
  Stir through the sweet potato, return to a simmer and continue cooking for 1hr, until the steak is tender and the sweet potato is cooked through. Stir through the juice of 1-2 limes and season to taste. Sprinkle with the almonds and serve with Garlic Naans and Five Spice Rice, if you like.
  
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Per Serving:

Calories: 597
Fibre: 5 g
Total carbs: 33 g
Sugars: 13 g
Total fat: 32 g
Saturated fat: 17 g
Protein: 42 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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