What you'll need:
2 tsps organic butter or
2 white onions, chopped
8 green finger chillis, sliced
1 scotch bonnet, sliced
6 cloves garlic, finely chopped
30g fresh ginger, finely chopped
600g diced beef
2 tsps garam masala
2 tsps turmeric
1 tsp fenugreek seeds
5 cardamom pods
2 tsps chilli powder
1 tsp sea salt flakes
1 tsp ground black pepper
1/2 pint fresh chicken stock (or
use one organic stock cube)
200g tinned chopped tomatoes
- Melt the butter or oil in a large saucepan. Add the onions and sauté gently for 5 minutes, stirring occasionally.
- Add the green chillis, scotch bonnet, ginger and garlic, stir and cook for 2 minutes.
- Add the beef, spices, salt and pepper, and stir well to coat the beef.
- Add the tomatoes and stir well. Cook for 1-2 minutes. Add the stock, bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours (or until beef is tender), stirring every 30 minutes.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same
Serve with steamed rice or cauliflower rice if you’re watching your carbs and some leafy