Equipment
- Slow cooker
Ingredients
- 1.4 kg diced beef
- 1 red onion sliced
- 1 white onion sliced
- 1 sweet pepper chopped
- 1 garlic bulb finely chopped
- 1 scotch bonnet chilli finely chopped
- 400 gram tinned cherry tomatoes
- 100 g coconut block
- 1 beef or chicken stock (I use homemade)
- 1 tbsp peanut butter
- 4 kafir lime leaves
- 1 tbsp honey
- 2 tsp garam masala
- 2 tsp curry powder
- 2 tsp paprika
- 1 tsp ground cumin
- 1 pinch salt and pepper
- 1 lemon (juice only)
Optional garnishing
- Fresh coriander
- Fresh chilli
Instructions
- Add all the ingredients except the lemon juice to the slow cooker.
- Place the lid on and cook on low for 8 hours or high for 4-6 hours. The longer you leave it, the more tender the meat will become.
- Just before serving, add the juice of a lemon and top with fresh coriander and red chilli.
- Serve with your sides of choice and enjoy.
Notes
Serving suggestions:
Rice and raita
Roasted sweet potato, broccoli and asparagus
Jacket potato and a side salad
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