|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
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
1tsp ground coriander seed
½tsp chilli powder
1 cinnamon stick
4 cardamom pods
12 fresh curry leaves
Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing
Switch on that Slow Cooker and impress your friends with this buffalo-style Potato and Chicken recipe. Served with homemade slaw' and a wedge salad, this dish is sure to please any crowd!
Get your glorious greens with this terrific mix of flavours and textures which includes cheesy, vibrant flavours as well as fresh salad and veg.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!