500g chuck steak, chopped (or diced beef)
2 tbsp of curry paste - one tbsp to rub over the meat before cooking, and one tbsp added to the pot (the best one I've found is the Pepper & Me Tandoori paste - game changer!)
2 finely chopped onions.
1 stick celery finely chopped.
2 carrots grated.
1 cup frozen spinach (optional)
1 tsp grated ginger
1 clove crushed garlic
1 tbsp tomato paste
1 can tomatoes (chopped, or crushed and sieved)
2 cups beef stock
1 tbsp mango chutney
1 cup plain yoghurt (optional)
Rub 1 tbsp of curry paste over the meat and leave it for at least an hour.
In a large ovenproof dish (or a large frying pan and transfer to dish later) heat a tbsp of olive oil. Add onions, celery and carrot, and cook over medium heat until softened (about 5 minutes).
Remove from pan, and turn the heat up.
Brown the meat in batches, until golden.
Turn the pan down to medium heat.
Return the veges to the pan, and add spinach, garlic and ginger.
Add the second tbsp of curry paste, the tomato paste, canned tomatoes, stock and chutney.
Deglaze the pan really well to get all the lovely bits from the bottom.
If your pan is not oven-proof, transfer everything to a casserole dish or a slow cooker. Cook in the oven at 150c for a couple of hours, or until the meat is tender (or a slow cooker for about 4-5 hours). Add the yoghurt and return to the oven for a further 30 minutes.
Serve with rice, and some naan bread.