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12 December 2012,01:43 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the oil in a frying pan and fry the grated ginger, garlic and onion, until the onion is soft and the ginger and garlic turn golden brown.
  • Lower the heat and add the curry paste or powder with turmeric and salt. Add the steak and kidney to the pan and mix well.
  • Cover and cook for 20 minutes over a medium heat, until the meat is just tender. Stirring frequently to prevent the mixture from sticking to the pan.
  • Add the spinach and tomato puree and mix well. Cook uncovered until the spinach is softened and most of the liquid evaporated.
  • Add in the chopped tomatoes. Increase the heat and cook the mixture until they are soft.
  • Dish into shallow serving bowls and serve piping hot with plain boiled basmati rice.


  • 2 inch piece fresh ginger
  • 50 ml Cooking oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 70 grams mild curry paste, or 60ml mild curry powder
  • ΒΌ teaspoon ground turmeric
  • Salt, to taste
  • 1 kg steak and kidney, cubed
  • 500 grams fresh spinach, trimmed, washed and chopped
  • 60 grams tomato puree (paste)
  • 2 large tomatoes, finely chopped

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