Blade Steak in Persian Spices

Blade Steak in Persian Spices


1 person made this

I adapted this recipe from the Herbie's Spices webpage. It is easy and delicious, with a distinct tang from the black limes.

Serves: 4 

  • 2 onions, finely chopped
  • 4 tablespoons olive oil
  • 1 1/2 teaspoons Herbies Persian Spice Mix
  • 1 kg Alma Beef blade steak, cubed
  • 2 cups beef stock or water
  • 4 Herbies black limes, whole and pierced with tip of sharp knife
  • salt and pepper
  • potatoes for 4 people, diced
  • 6 leaves silverbeet or spinach, spines removed and finely chopped
  • 1/4 cup coriander leaves, finely chopped
  • 1 tablespoon dried fenugreek leaves
  • 1/2 cup parsley, chopped

Preparation:25min  ›  Cook:1hour30min  ›  Ready in:1hour55min 

  1. Preheat oven to 120 degrees C.
  2. Fry onion in oil until golden. Add Persian Spice Mix and fry until aroma rises. Add cubed beef and fry with increased heat until meat is sealed.
  3. Add beef and onions to a flameproof casserole dish. Add stock or water, black limes, salt and pepper to taste, then bring to a simmer.
  4. Cover and place in oven for 1 to 1 1/2 hours until meat is tender. (Keep an eye on the liquid and add more beef stock or water if necessary.)
  5. Fry potatoes in oil from beef and onions until lightly browned. Add to flameproof casserole which is now on the cooktop.
  6. Add the prepared vegetables: spinach, coriander, fenugreek leaves and parsley. Simmer gently for 15 minutes.

See it on my blog

Alma Beef

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