This hearty beef recipe using Persian Advieh will become a family favourite, with
all the spices you need in one jar.
800g-1kg beef pieces
1½ tbsp Spice Fusion Persian Advieh
2 tbsp crushed garlic
1 tbsp grated ginger
½ tsp salt
Cracked black pepper
2 tbsp vegetable oil, divided
1 tbsp ghee or butter
1 onion, finely chopped
440g can crushed tomatoes
1½-2 cups beef stock
300g sweet potato, peeled and cut into chunks
200g English spinach, roughly chopped
Combine beef, Persian Advieh, garlic, ginger, salt, pepper and 1 tbsp oil in a bowl and mix well.
(Marinate in the fridge for 2 or more hours if you have time.)
Heat remaining tablespoon of oil and ghee or butter in a large saucepan or Dutch oven and
sauté onion until golden brown.
|Add the meat and marinade and stir well. Cook until meat is browned on all sides.
Stir in tomatoes and 1½ cups beef stock.
Bring to the boil then simmer on very low heat, lid on, for around 40 minutes until
meat is nearly tender.
Add sweet potato and, if necessary, more stock, then simmer, uncovered for 15 minutes.
Check seasoning and add more salt and pepper, as necessary.
Mix in the spinach, then cook until it has wilted, the beef is very tender and
the sauce has thickened.
