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Ingredients
- braising or stewing beef such as shin, cut into small pieces
- oil for frying
- onions 2 small, chopped
- ginger a large walnut-sized piece, peeled and chopped
- garlic 1 clove, crushed
- scotch bonnet chilli 1, seeded and finely chopped
- dried thyme 1/2 tsp
- allspice berries 8
- cinnamon stick 1
- beef stock 800ml
- coconut milk 400g tin
- sweet potatoes 300g, peeled and cut into 2-3cm chunks
- spinach 250g, washed and chopped
Method
-
Step 1
Heat a large casserole and fry the beef in 2 tbsp oil until browned. Add the onion and cook until soft then tip in the ginger, garlic and chilli and cook for a couple of minutes. Add the thyme, allspice, cinnamon, stock and coconut milk. Bring up to
a gentle simmer, cover then cook for 1½ hours. -
Step 2
Add the sweet potato and cook uncovered until just tender, about 20 minutes. Stir in the spinach and simmer for a good 5 minutes. Serve in bowls.
Nutritional Information
- Kcals 596
- Carbs 26.4g
- Protein 38.7g
- Fat 36g
- Salt 1g
- Saturates 20.5g
- Fibre 5.7g
