The Aromas From This Slow-Cook Recipe Will Fill Your Home, A Beautiful Combination Of Garlic, Ginger, Paprika, Cinnamon, Dates and Beef

Persian Spiced Beef With Dates

INGREDIENTS

1. 400g trimmed blade steak
2. 3 tbsp flour
3. 2 Onions thinly sliced
4. 3 cloves garlic minced
5. 2 tsp grated fresh ginger
6. 2 tsp sweet paprika
7. 1 cinnamon stick
8. 440g tin chopped tomatoes
9. 500g kumara peeled and cubed
10. ½ cup dates
11. 1 cup shredded silverbeet
12. 200g green beans
13. Sour cream – to serve, optional

METHOD:

Pre heat NEFF oven slow cook 120oC

1. Dice the beef, coat with the flour and season well with salt and pepper.
2. Using a large flame-proof casserole dish, heat up to a medium to high temperature, add 1 tbsp of cooking oil.
3. Brown the beef in batches for 2-3 minutes until brown.
4. Remove beef and cook onions until soft stirring often.
5. Add garlic, ginger, paprika and cinnamon stick, mix together and cook for 2 minutes.
6. Return beef to the casserole dish with chopped tomatoes and 1 ½ cups of water, stir to combine and bring to the boil.
7. Add the kumara and dates and place in the oven with the lid on for 1 ½ -2 hours.
8. Check after 1 ½ hour to see if the beef is tender.
9. Once cooked gently stir through the cooked beans and the shredded silverbeet. Put the lid back on and let sit for 10 minutes for the silverbeet to cook.
10. Serve in a bowl with a dollop of sour cream.