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Beef, Coconut and Spinach Pilau

Simmer grass-fed diced beef in a spicy mix of Madras curry paste, coconut milk and aromatics to enjoy big, mouthwatering flavours. Enjoy as a Friday night feast with the family or serve with vegetable sides and naan bread at a dinner party.

Beef, coconut and spinach pilau

Preparation

  • Prep Time: 10 minutes
  • Cook time: 1 hour 30 minutes
  • Serves: 6 people

Ingredients

  • 675g grass-fed braising steak, cut into 2.5cm cubes
  • 2 tablespoons sunflower oil
  • 2 onions, peeled and sliced
  • 2 garlic cloves, peeled and finely chopped
  • 3 tablespoons Madras curry paste
  • 1 green chilli, deseeded and finely chopped
  • 1 x 400g can reduced-fat coconut milk
  • 850ml good, hot beef stock
  • 300g basmati or long-grained rice
  • 100g baby spinach leaves
  • 2 medium tomatoes, quartered
  • Handful freshly chopped coriander, to garnish
  • Handful toasted flaked almonds, to garnish

Thanks to Simply Beef & Lamb, for sharing this recipe with us.

Instructions

  1. Heat half the oil in a large ovenproof casserole dish and brown the beef in batches for 3-4 minutes. Remove from the pan and set aside.
  2. Add the remaining oil and cook the onions and garlic until lightly brown. Stir in the curry paste and cook for 2-3 minutes.
  3. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  4. Return the beef to the dish and add the chilli, coconut milk and stock then season. Bring to the boil, reduce the heat, cover and cook in the oven or on the hob for 1 hour.
  5. Stir in the rice, cover and return to the oven or hob for a further 20 minutes until all the liquid has been absorbed. Add the spinach and tomatoes.
  6. Leave to stand covered for 5-10 minutes before garnishing with the freshly chopped coriander and flaked almonds. Serve immediately.

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