600 g beef chuck steak or slow cooker beef
1 large onion
2.5 tbsp Goan to Bombay
500ml Beef Stock
1 can cherry tomatoes or chopped tomatoes
200g frozen spinach
500g potatoes, peeled and diced into large chunks
1 can coconut cream
1 whole red chilli, optional
In a fry pan, with a small drizzle of oil, sear off large chunks of the beef. Sear until brown on all sides. You can leave the beef fairly large and it will pull apart later in the cooking.
Melt your butter in a standard or oval casserole over a medium heat, add sliced onion and cook off for 3-4 minutes to soften.
Add Goan to Bombay and cook off for another minute.
Add beef stock, cherry tomatoes, frozen spinach and chilli if using.
Add the seared beef to the dish.
Cover and pop in the oven at 170 C Fan Bake for about 2 hours.
Pull the dish out, pull the beef a little with forks, add the potatoes and coconut cream. Stir well to combine and return to the oven for a further 40 minutes or until the potatoes are cook.
Check seasoning and season with a little Man Grind if needed. Serve with basmati rice.
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