|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 45 minutes, add 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 Roosters, 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
Spiralized Potato Wrapped Cod with Herbs
Impress your guests with this delicious herby cod dish, which is ready in under half an hour!
Cleansing Japanese Miso Potato & Chicken Broth
What better way to start your New Year health-kick, than with this hassle-free Cleansing Japanese broth. Enjoy the tasty combination of perfectly cooked potatoes and chicken along, with traditional miso flavours for an interesting soup alternative.
Spice up your potatoes with this Lebanese spiced potato recipe, it makes a great side dish to add to any meal especially Lebanese or Indian!
A perfect Spanish brunch, great served over freshly sliced and griddled bread.