Persian Carrot, Cardamom & Prune Beef Koresh

Get ready to cook

Method:

1. Heat some oil in a large lidded pan over medium heat; add onions, cardamom and turmeric, stir fry at a low heat for 6-8mins until caramalised. Add Mexican Chilli Orange Paste; stir fry for 1-2mins until fragrant.

2. Raise to medium heat; add beef and stir fry for 3-4mins to brown. Add carrots and stir fry for 2-3mins to soften. Add tomatoes and prunes; mix well.

3. Bring to boil then simmer. Partially cover and slow cook on a medium-low heat for 1½-2 hours or until meat is tender. Add some water if needed.

4. If desired, at the end of cooking, uncover and raise heat, stirring to thicken. Garnish and serve with Adas Polo Lentil Rice.

Ingredients:

400g Mexican Chilli Orange Paste

800g tinned plum tomatoes 

200g diced white onion

1.2kg diced stewing beef

200g chopped carrots

100g dried pitted prunes, quartered

2 teaspoons ground cardamom

1 teaspoon ground turmeric

15g chopped parsley, to garnish

About this dish

10 Portions

1 Mild

Serves:

Mexican Orange Chilli Paste

Chilli Rating:

Product:

Serving:

Serve with Adas Polo Lentil Rice

You might also like to try

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Grilled Brisket with Spicy Hazelnut-Spring Onion Salsa

 Chilli:

2 Medium

Ingredients:

7

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Persian Carrot, Cardamom & Prune Beef Koresh

 Chilli:

1 Mild

Ingredients:

9

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Fenugreek Coconut Beef with Carrot-Cumin Pilaf Rice

 Chilli:

2 Medium

Ingredients:

8

+44 208 068 8001
67 Wingate Square, London, SW4 0AF

© The Street Food Company 2019

LET YOUR TASTE BUDS TRAVEL!