Ingredients
Method
- Heat the oil in a pot and sear the beef quickly over high heat until nicely browned, set aside
- Trim the white veins off the spinach leaves and finely chop the veins and leaves separately. Fry the veins with garlic and ginger until fragrant. Add more oil if needed.
- Stir in the korma paste or curry, and the sweet potato, saute for about 2 minutes before adding the cream. Place a lid on the pot and cook for a further 5 minutes.
- Stir in the spinach leaves, beef and toasted almonds into the curry, simmer gently until the meat and vegetables are cooked. Add a little water if it is to dry. Season to taste with salt and pepper.
- *Serve with cooked rice and coriander.