This recipe is from Olive magazine Feb 2016.
Serves 4
600g braising steak cut into small pieces
2 small onions, chopped
walnut sized piece fresh ginger, finely chopped
1 clove garlic, crushed
1 scotch bonnet chill, deseeded and finely chopped
½ tsp dried thyme
8 allspice berries
1 cinnamon stick
800ml beef stock
400g can coconut milk
300g sweet potatoes, peeled and cut into 2-3cm chunks
250g spinach washed and chopped
Heat a large casserole and fry the beef until browned. Add the onion and cook until soft then add the ginger, garlic and chilli and cook for a couple of minutes. Add the thyme, allspice berries, cinnamon, stock and coconut milk. Bring to the boil and turn the heat down to a gentle simmer. Cover and cook for 1½ hours.
Add the sweet potato and cook uncovered until tender, about 20 minutes. Stir in the spinach and simmer for 5 minutes. Serve in bowls.
My notes: For Slimming World this is 4 syns per serving for the coconut milk if you use low fat coconut milk.
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