On 9th January 2016, This was Dinner…
Out with the old in January, I thought it was time to use up all the odds and ends in the freezer and pantry. This recipe stemmed from having a can of coconut milk, plenty of chillies and a piece of ginger. It was £3.05 f0r 2 glorious pieces of shin beef.
- Finely chop an onion
- Peel & bash 3 garlic cloves
- Finely chop a ghost chilli (be careful!)
- Peel & grate a piece of ginger
- Cut some charlotte potatoes into pieces
- Get ground mace, madras curry powder, sumac, shin beef, coconut milk, chopped tomatoes, dried thyme, oil & seasoning
Mix the curry powder with the sumac and mace. Season the beef and add to the spices, mixing well.
Heat some oil in a pan and brown the beef (in batches if needed).
Pop in a casserole dish then add a little more oil to the heated pan and cook the onion and chilli for 3 or 4 minutes. Add the garlic and ginger and any leftover spices, stir for a minute then add everything to the beef.
Pour in the tomatoes and the coconut milk along with a little of the thyme. Bring to a gentle simmer then partially cover and cook for a couple of hours. You might need to add some water from time to time.
After two hours, check the seasoning and add the potatoes. Cook until the potatoes are tender.
I made mine with a couple of changes, a little spicier too. The original can be found here.