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Spinach and Beef Curry



1 large onion, chopped, divided
4 – 5 chili peppers, finely chopped

2 lb bag of pre-washed spinach leaves

1 lb beef stew,cut into 1/2 -1″ cubes
1 tblsp garlic and ginger paste, divided

1 tsp salt, divided
1 tsp black pepper

1/2 tsp turmeric
1 tsp red chili powder

1/4 cup chopped cilantro
1 tsp lemon juice (or the juice of half a lemon)


1. In a pressure cooker (or a large pot) add half of the chopped onion to a couple tablespoons of oil over medium heat. Add your
cleaned and washed beef stew. Add half a tablespoon of garlic and ginger paste, half a teaspoon of salt and black pepper. Cook until
browned on all sides. Add enough water to cover your meat and cook per pressure cooker instructions until tender (if using a regular pot,
add double the amount of water and cook for at least 1 hour until beef is tender).

2. In a separate pan, preferably a wide and open one, add the rest of your onion, chopped chilis and garlic/ginger paste to some oil over
medium heat.Cook until soft and translucent, about 2 – 3 minutes.

3. Meanwhile, make sure your spinach is well washed and dried. Any trace amounts of dirt ruin the entire dish. Add your spinach all at
once and slowly mix or turn leaves until all are wilted. Once the spinach has all cooked down, add your cooked beef and 2 – 3 tablespoons
of the cooking liquid. Add turmeric and chili powder and allow everything to cook together for 5 minutes. Keep adding the beef broth to keep
the pan wet.

4. In the last 2 minutes of cooking, add cilantro and lemon juice. The lemon juice is optional, but I always add it to any green dish as I feel it
brightens up the whole flavor. Serve hot with rice or bread.