BEEF AND KIDNEY WITH SPINACH

Preparation Method :

• Using a sharp knife or vegetable peeler, remove the skin from the ginger and grate it on the fine side of a metal grater.
• Heat the oil in a frying pan, wok or karahi and fry the onion, ginger and garlic until the onion is soft and the ginger and garlic turn golden brown.
• Lower the heat and add the curry paste or powder, turmeric and salt.
• Add the steak and kidney to the pan and mix well.
• Cover and cook for 20 - 30 minutes over medium heat, stirring frequently to prevent the mixture from sticking to the pan, until the meat is just tender.
• Add the spinach and tomato puree and mix well.
• Cook uncovered until the spinach softens and most of the liquid evaporates.
• Fold in the chopped tomatoes. Increase the heat, as the tomatoes will have a cooling effect on the other ingredients, and cook the mixture for further 5 minutes, until they are soft.
• Spoon into shallow bowls and serve piping hot with a simple accompaniment to offset the rich, gamey flavour of the dish, like plain boiled basmati rice.