Spiced Beef with Pickled Cauliflower
Warm up with beautifully spiced beef accompanied by crunchy pickled cauliflower.
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IngredientsBeef
Pickled cauliflower
To serve
|
Method |
Energy kJ (kcal) | 3236 (773) |
Protein (g) | 42.0 |
Fat (g) | 39.3 |
Saturated (g) | 15.8 |
Carbohydrate (g) | 58.4 |
Sugars (g) | 9.0 |
Sodium (mg) | 394 |
Iron (mg) | 8.3 |
Zinc (mg) | 7.7 |
Vitamin B12 (ug) | 2.9 |
Selenium (ug) | 6.8 |
Beef
Dust the beef with the flour, shaking off excess. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Place in the beef, in batches and brown on both sides. Transfer to a casserole dish as you go.Turn the heat to low, add the remaining oil and place in the onion. Cook until the onion is soft, about 5-7 minutes. Add the garlic and ginger and cook for a further 1 minute. Add the curry powder, cumin and coriander and cook for 30 seconds until aromatic.
Add the tomatoes, 1½ cups beef stock, coconut milk and lentils. Pour over the beef, cover and place in the oven to cook for 2 hours, then remove from the oven, check seasoning and add extra stock, if needed. Cook for a further 30 minutes until the beef is tender.
Pickled cauliflower
Place the cauliflower and salt in a glass bowl and toss well. Cover and place in the fridge for 3 hours. Remove from the fridge and drain away any liquid. Add the cayenne pepper, sugar, chilli, coriander, lemon juice and cider vinegar. Mix well.
Heat the oil in a small frying pan, add the mustard seeds and as soon as they begin to pop, tip over the cauliflower.
To serve
Serve spiced beef in 4 warmed bowls with the pickled cauliflower and flatbread along with your favourite seasonal greens.