|Sat Fat 9.7g||48%|
Heat the oil in a heavy, lidded pan.
Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.
Add the remaining spices and cook for 30 seconds.
Add the onion, garlic and ginger, season well and cook for six to seven minutes. Add the beef and stir well. Tip in the chillies.
Add the coconut milk, bring to the boil, cover with a lid and simmer for a total of 45 minutes, adding in the potatoes after twenty minutes. Just before serving, stir in the spinach leaves and lemon juice and taste the seasoning.
Serve with the coriander sprinkled over and a pile of warm chapatis
600g Maris Pipers, cut into 2cm cubes,/p>
450g diced lean braising beef
1 large white onion, finely sliced
2 cloves of garlic, crushed
1 thumb of ginger, grated
2 green chillies, sliced (more if you like it hotter)
1 tin of light coconut milk
A large handful of baby spinach
Salt and pepper
Coconut or olive oil
A handful of coriander leaves and a squeeze of lemon juice to serve
For the spice mix:
2tsp ground cumin seed
½tsp chilli powder
1 cinnamon stick
4 cardamom pods
12 fresh curry leaves
The masala is a curry-lovers favourite! Swap the meat for this vegetarian delight, made with gorgeous potatoes and flavoursome chickpeas - delicious!
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Want to make potato wedges at home? We have the perfect recipe for you to create healthy wedges which take just 10 minutes to cook.