)
- Prep in:
- 20 mins
- Cook in:
- 1 hour 30 mins
- Serves:
- 4
Method
- For the spice mix, 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 1 hour. Add the potatoes and cook for a further twenty minutes. Just before serving, stir in the spinach leaves and lemon juice and season. Serve with the coriander sprinkled over and a pile of warm chapatis.
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Ingredients
600g fluffy potatoes, e.g. Maris Piper, cut into 2cm cubes
1 large white onion, peeled and finely sliced
2 cloves of garlic, peeled and crushed
1 x 2.5cm piece fresh root ginger, peeled and grated
450g diced lean braising beef
2 green chillies, deseeded and sliced (more if you like it hotter)
1 x 400g can light coconut milk
A large handful of baby spinach
A handful of coriander leaves and a squeeze of lemon juice, to serve
For the spice mix:
2 tablespoons coconut or olive oil
1 cinnamon stick
4 whole cloves
4 whole cardamom pods
12 fresh curry leaves
1 teaspoon ground turmeric
2 teaspoons ground cumin seeds
½ teaspoons mild chilli powder