love stews! They’re so easy to throw together, and fill the whole house with all the flavours and aromas of the gorgeous meal to come.
Stews aren’t especially from one place, for me. So many countries we’ve visited or eaten the cuisine of have some sort of stew as part of their offerings.
For me, a stew means lamb: slow cooked, succulent, tender and just falling off the bone, full of flavour and complete comfort food. This stew is actually one of my mum’s super quickly thrown together creations, but to me it reminds me of being home. It brings back happy memories of sitting around our family dining table, eating and laughing together. As simple as this meal it, this to me is everything home.
The thing that I love about this too is it’s so adaptable. I will add in extra veg, serve it with rice or bread or treat it as a simple soup, depending on how I’m feeling. It can be made more or less spicy to suit your tastes too, it’s super versatile!
this is a test recipe
Ingredients
- 1 tsp salt
- 1 tsp butter
- 1 oil
- 2 bread
- 1 tsp vinegar
I love stews! They’re so easy to throw together, and fill the whole house with all the flavours and aromas of the gorgeous meal to come.
Stews aren’t especially from one place, for me. So many countries we’ve visited or eaten the cuisine of have some sort of stew as part of their offerings.
For me, a stew means lamb: slow cooked, succulent, tender and just falling off the bone, full of flavour and complete comfort food. This stew is actually one of my mum’s super quickly thrown together creations, but to me it reminds me of being home. It brings back happy memories of sitting around our family dining table, eating and laughing together. As simple as this meal it, this to me is everything home.
The thing that I love about this too is it’s so adaptable. I will add in extra veg, serve it with rice or bread or treat it as a simple soup, depending on how I’m feeling. It can be made more or less spicy to suit your tastes too, it’s super versatile!
Method:
Heat the oil in a pan over medium heat. Once hot, add the onions and cook until golden brown, about 5 minutes. Add in the ginger and garlic pastes and stir for a minute until fragrant. Put in the meat, chilli, spices, pepper and crumble in the spice cube, mixing to coat all the meat in the spices. Cook for a minute longer. Next put in the coconut milk and water, stirring well to make sure everything is mixed thoroughly. Bring to boil, then put a lid on and turn to medium-low. Cook for 30 minutes until the meat is tender. Stir in the potatoes and cook a further 10-15 minutes until tender and the sauce has thickened. Check seasoning, and adjust as needed.
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Ingredients:
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