Carribean Spiced Beef Curry
- 1 Onion chopped
- 1 garlic clove chopped
- 1 teaspoon of ground Allspice
- 1 teaspoon of fresh Thyme chopped (dried will d1 teaspoon of ground coriander
- 1 ⁄2 teaspoon of cumin
- 1 ⁄4 teaspoon of black pepper ground
- 1 Kg diced beef – I am using Dexter beef for the extra rich flavour of the meat
- 3 tablespoons rapeseed oil
- 1 tablespoon of soft brown sugar
- 600 ml beef stock
- 2 onions – sliced
- 1 clove garlic – crushed
- 2 chilles – red or green if you like it hot keep the seeds in the mixture
- 1 ripe but firm Mango – diced into 5mm cubes Fresh coriander for sprinkling on the top of the curry
- Trim the meat of any fat and cube/dice to you favourite size – 1cm aprroximately, will be fine.
- Combine the marinade ingredients and put the meat into the bowl and mix well – leave for 2 hour min or overnight in fridge.
- Pre heat oven to 150C/300F/Gas Mark 2.
- Brown the meat in batches in a frying/saute pan. As the meat is frying sprinkle with the sugar to caramelise the meat. Deglaze the pan with a bit of the stock after each batch of meat. Pour the liquid into the stock for use later.
- Fry the onions until golden brown and then add the chillies and garlic. Cook for a further minute or so. Put the onion etc in an ovenproof casserole dish and place the beef on top and cover with the stock and reserved cooking liquid. Cover and cook in the oven for 1-2 hours or until the meat is tender.
- Remove the meat from the casserole and puree the liquid in a blender, if it is on the thin side, boil to reduce down. Pour the liquid back on the meat.
- Put the casserole on the cooker and add the diced mango – boil for 5 minutes. Garnish with coriander and serve with boiled rice.
Preparation time – 2 hours (or overnight for longer marinading time) Cooking time – 1-2 hours