With the onset of winter, this wholesome hot dish will certainly warm the soul on the cold dark evenings ahead. Combining a host of nutritious ingredients, the recipe, which serves six, tastes even better if you can make it a day in advance and let the flavours develop. Reheat over a gentle heat for the perfect workday dinner.
Ingredients
1kg rib or shoulder beef, cut in cubes
2 tbsp olive oil
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
2 red chillies, deseeded and chopped
4cm piece of fresh ginger, peeled and finely grated
Seeds from six cardamom pods
Two 5cm cinnamon sticks
1½ tbsp ground cumin
1½ tbsp ground coriander
400g tin of chopped tomatoes
200ml stock or water
1 butternut squash, peeled and cut into 2-3cm cubes
A little salt and freshly ground black pepper
To serve
100ml Greek-style natural yoghurt
Zest and juice of one lemon
Chopped fresh coriander
Method
Preheat the oven to Gas Mark 4, 180°C (350°F ). Heat a tablespoon of oil in a flame-proof casserole dish and brown the meat in batches. Add a little more oil if necessary.
As the meat browns, remove it to a bowl. When all the meat has been browned add a little more oil to the casserole dish. Add the onions and cook for a couple of minutes. Stir in the garlic, chillies, ginger, cardamom seeds, cinnamon, cumin, and coriander and continue to cook until the onions just begin to brown.
Add in the squash and stir to coat with the spices. Return the meat and its accumulated juices to the casserole. Add the tomatoes, stock or water, and a little salt and pepper. Stir to mix and bring to a simmer.
Cover and place in the oven for one and a half hours or until the meat is tender. Just before serving stir the lemon juice into the casserole and taste for seasoning. Sprinkle all but a handful of the chopped coriander on top of the casserole.
Put the yoghurt into a small serving bowl and mix in the lemon zest and remaining coriander. Serve with the casserole along with rice or mashed potatoes.
