Braised Coconut & Chilli Beef

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.

Preparing:

  • 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

Making:

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.

TWD_SpicyBeefTWD_SpicyBeef2

I made mine with a couple of changes, a little spicier too. The original can be found here.

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