Spicy Beef Casserole

Preheat oven to 180 °C. Cut beef into 3cm chunks. Heat oil in a frying pan, cook beef over high heat until browned, transfer to an ovenproof dish.

Cook onion, ginger, chilli and garlic in same frying pan, stirring, for 2 minutes or until softened. Add cinnamon, fennel, cumin, ground coriander and cardamom, stir over heat 1 minute. Add undrained tomatoes and the water, cover, bring to the boil; reduce heat, simmer 5 minutes.

Pour sauce over beef, cover with foil or a lid, bake about 1 hour or until meat is tender. Remove cinnamon stick. Serve with yogurt, sprinkle with fresh coriander leaves, if desired.

Hint: Serve with rice, mashed potato or couscous. Adjust chilli to your taste.