An easy to make supper, relying only on a well stocked spice rack and plenty of time on the hob. It tastes even better the next day - so a great make ahead option.


500g best quality stewing beef
2 onions, finely chopped
2 cloves garlic, pressed
2 ripe mangos, chopped into small chunks
250g vine tomatoes, chopped
500ml vegetable boullion
Small bunch of coriander, stalks separated and finely chopped, leaves roughly chopped
1 thumb sized piece of ginger, finely chopped
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1 tsp garam masala
1 tsp smoked paprika
1/2 tsp mustard powder
1/2 tsp ground cloves
1/4 tsp cayenne chilli powder
3 tbsp flour
Extra virgin olive oil
salt and pepper


Season the flour and then roll the beef in the flour.

Heat the oil in a casserole with a lid on the hob. Add the chopped onions with a tsp of salt and soften for 7-8 minutes. Add the garlic, coriander stalks and ginger and cook for a further minute. Add the spices and stir through the onions. Remove to a separate dish.

Add a splash more oil to the casserole and then brown the meat in batches. Add the onions to the meat and pour over half the stock. Tip in the chopped tomatoes and stir to combine the ingredients well. Add more stock if need be. Cook on a low heat for 2 hours with the lid on.

Add the chopped mango and cook for a further 30 minutes without the lid. Add additional stock to loosen if the stew appears too thick.

Serve with your choice of rice, nan bread or vegetables to soak up the juicy sauce.