Ingredients
- 750g stewing beef, cubed
- 2 red onions, roughly chopped
- Thumb sized piece of ginger, grated
- 2 cloves of garlic, crushed
- 1 chilli, finely chopped
- 1 tsp dried thyme
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of cloves
- 1 x 400g tin of coconut milk
- 800ml beef stock
- 300g sweet potato
- 250g spinach
- 750g stewing beef, cubed
- 2 red onions, roughly chopped
- Thumb sized piece of ginger, grated
- 2 cloves of garlic, crushed
- 1 chilli, finely chopped
- 1 tsp dried thyme
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of cloves
- 1 x 400g tin of coconut milk
- 800ml beef stock
- 300g sweet potato, peeled and cubed
- 250g spinach
Start by colouring your stewing beef in a hot pan with a drizzle of oil. You may need to do this in batches to avoid overcrowding. Once it has coloured, remove it and lower the temperature before adding in your onions. Allow them to soften and colour slightly for 10-15 minutes before returning your beef to the pan and adding your ginger, garlic, chilli, thyme, cinnamon, nutmeg and cloves. Cook for 2-3 minutes until the fragrances start to release.
Add the coconut milk and beef stock and drop it to a gentle simmer. Cover and cook for 1 hour 15 minutes.
Peel and cube your sweet potato into mouth-sized chunks and add to the pan. Keep the lid off and cook for a further 20 minutes.
Finish by stirring in your spinach and adding salt and pepper for seasoning. Serve once the spinach has fully wilted.