Ingredients
- 80 ml (2½ fl oz/⅓ cup) olive oil
- 1.25 kg (2 lb 12 oz) chuck or other braising beef steak, trimmed and cut into 4 cm (1½ inch) chunks
- 2 onions, chopped
- 2 carrots, cut into 2 cm (¾ inch) chunks
- 2 garlic cloves, crushed
- 1 teaspoon ground mixed spice (allspice)
- 1 teaspoon ground cinnamon
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 100 g (3½ oz/½ cup) pitted prunes, chopped
- 1 tomato, chopped
- 1 litre (35 fl oz/4 cups) chicken stock, approximately
- 3 desiree potatoes (about 500 g/1 lb 2 oz), peeled and cut into 4 cm (1½ inch) chunks
- 350 g (12 oz/½ small bunch) silverbeet (Swiss chard), stems removed, leaves washed, dried and chopped
- coriander (cilantro) leaves, to serve
- Greek-style yoghurt, to serve
Method
1. Heat 2 tablespoons of the olive oil in a flameproof casserole dish or large heavy-based saucepan over medium heat. Add the beef in batches, and cook, turning often, for 3–4 minutes each time, or until browned all over. Remove each batch to a plate and set aside.
2. Heat the remaining oil in the pan and sauté the onion, carrot and garlic for 2 minutes, or until the onion starts to soften. Stir in the spices and cook for 1 minute, or until aromatic, stirring to coat the onion. Add the prunes, tomato, beef and enough stock to cover the mixture. Bring to a simmer, then cover and cook over low heat for 1½ hours, or until the beef is tender.
3. Add the potatoes and simmer for a further 30–40 minutes, or until the potatoes are tender. Stir the silverbeet through, then remove from the heat, cover and rest for 5 minutes before serving.
4. Spoon the mixture into warmed wide shallow bowls. Scatter with coriander leaves, drizzle with yoghurt and serve.
