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Spiced Beef with Pickled Cauliflower

Prep: 40 mins  -  Cook: 2hr/30min  -  Serves: 4




    500g blade steak, cut into 3cm cubes

    3 tablespoons plain flour

    3 tablespoons vegetable oil

    1 onion, finely sliced

    2 cloves garlic, finely chopped

    5cm piece ginger, finely chopped

    1 tablespoon curry powder

    1 teaspoon ground cumin

    1 teaspoon ground coriander

    400g can chopped tomatoes in juice

    1½-2 cups beef stock

    1 cup coconut milk

    ½ cup lentils, rinsed


Pickled cauliflower

    4 large cauliflower florets, cut into small piece

    ½ teaspoon flaky salt

    a good pinch of cayenne pepper

    a good pinch of sugar

    1 green chilli, deseeded and finely chopped

    2-3 tablespoons coriander or flat leaf parsley leaves, chopped

    2 tablespoons lemon juice

    2 teaspoons cider vinegar

    1 tablespoon olive oil

    ½ teaspoon brown mustard seeds


To serve

    flatbread, warmed




Preheat the oven to 160°C.


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.


Recipe by Beef + Lamb New Zealand