|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
Feast your eyes on this exciting recipe video below and many other potato recipe videos on our video hub.
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
½tsp chilli powder
1 cinnamon stick
4 cardamom pods
12 fresh curry leaves
Make use of the new season crop to create this deliciously fresh and light dish.
A fantastic consistency runs through this frittata which is animated and littered with soft potato and crunchy flavoursome red pepper. Discover the easy method guaranteeing excellent results.
Thatched cottage pie recipe
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.
With smoky chorizo and fresh tomatoes, simple ingredients and a really easy method, why not try this dining trend in your own home and tap in to tapas?
This campaign was originally produced in the framework of a programme co-financed by the European Union