|1 to taste||Salt & freshly ground pepper|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|750 g||Blade steaks (Main)|
|1 tsp||Curry powder|
|1 cup||Kalamata olives|
|2 cups||Beef stock|
|2 sheets||Shortcrust pastry (Main)|
|1 cup||Polenta (Main)|
|½ cup||Parmesan cheese|
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- Mix flour salt, pepper, cumin, coriander and curry powder together. Roll meat pieces (chopped into 3cm chunks) in flour mixture, shaking to remove excess. Heat oil in a large pot and brown meat pieces in batches. Add peeled and roughly chopped onion and garlic to the pan and cook for a further 5 minutes.
- Add peeled and roughly chopped parsnip, kumara and pitted olives to meat, along with stock. Cook over low heat for 1 hour or until meat is tender. Allow meat to cool completely.
- Preheat oven to 200C. Heat 1 cup of water, milk and butter in a saucepan and bring to the boil, pour in polenta and quickly stir until thick. Stir through cheese.
- Line baking dish with pastry. Spoon cold beef into pastry and cover with polenta. Bake for 30 to 35 minutes or until golden.