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Recipe By: 
Ben Milbourne
Ingredients: 

1kg beef diced

4 whole cloves

2 bay leaves

1 dice onions

1 clove minced garlic

1cm piece crushed ginger

1 tablespoon tomato paste

1 cup chicken stock

1 cup coconut cream

Diced potatoes

 

Spice mix:

Allspice

Cumin

Cardamom

Ground coriander

Cayenne pepper

Preparation: 

1. Toss beef in a large snap lock bag and coat well with the spice mix.

2. In a hot camp oven with a little oil fry off the whole cloves, bay leaves, onions, garlic and ginger until they begin to darken.

3. Add the tomato paste and cook for a minute stirring well before adding the beef coated in spices. Allow the meat to brown for 5 minutes.

4. Add chicken stock and coconut cream and let cook low and slow on the sideplate for 4-5 hours or until beef is melt in the mouth tender.

5. Throw in some diced potatoes a half an hour before dish is cooked.

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