Easy Beef Curry

650-750g Quality Mark beef chuck/blade/rump steak, trimmed and cut into large chunks
1 onion, peeled and chopped
2 cloves garlic, crushed
1 tbsp ginger, minced
2 tbsp medium curry powder
2 tsp cumin
1/2 tsp cinnamon
2 tbsp water
1 beef stock cube, dissolved in 1 cup of hot water
4 cups kūmara, peeled and cubed
1 400g can tomatoes
1 400g can light coconut milk
400 g beans, frozen
brown rice

METHOD

1. Fry the onions, garlic and ginger gently in a spray of oil for 2-3 minutes.
2. Add meat, stirring to brown.
3. Mix dry spices together and add water to make paste. Add paste to fry pan.
4. Add all remaining ingredients except beans and rice. Bring to the boil, and then reduce heat to very low. Cover and simmer for about 2 hours* or until the meat is tender (the longer you cook it, the more tender the meat will become). Stir occasionally so mixture doesn’t stick to base of pot and burn.
5. Add frozen beans and cook for another 15 minutes.
6. Serve with brown rice

Note: If using a crock-pot, cook on low for 6-8 hours. And to make your steak extra tender, pound it or marinate with kiwifruit.