Lightly Spiced Beef Shin


Way back when we didn’t have too many kids, my friend & I used to have cooking days. Inspired by what was on offer in the shops and any interesting recipes we’d come across, we would spend the whole day planning, prepping and slaving over a hot stove. They were fab, and we’d assess our loot at the end of our eight hours and always be filled with a sense of pride at what was achieved. We recently reinstated this theme, and although the loot just about fed us for dinner that night, it was so much fun and we’ll definitely be doing it again. Here’s what we cooked.

2kg beef shin (diced into 1 inch chunks)
1l of fresh stock (we used venison)
Large glug of olive oil
4 large onions (peeled & sliced)
Bulb of garlic (crushed)
Whole bar of creamed coconut (grated)
200g piece of fresh ginger (peeled & grated)
3 tbsp ground coriander
Tbsp ground cumin
Tbsp ground turmeric
Tbsp tamarind paste

– sweat the onions over a med heat in a large sturdy ovenproof pan until soft, then add the garlic and cook for another minute

– add the beef and cook until brown

– add everything else apart from the stock and mix well to ensure every bit of beef is benefitting from the spices

– pour the stock over and bring to the boil

– transfer to the oven and cook on 160 degrees for 4-5 hours. Cook with the lid on to begin with and lid off for the last hour. The longer you leave this in the oven the better it will be


Lamb Jalfrezi

Hearty and easy as pie, this awesome jalfrezi is another all round winning recipe that I often go back to when I fancy a med-spicy curry.

Ingredients (serves 6-8):

– 1kg lamb shoulder; diced

– 2 red peppers; de-seeded and sliced

– 2 lge onions; chopped finely

– 6 cloves of garlic; minced

– 2 tbsp tomato purée

– 1 tbsp white wine vinegar

– 2 tsp ground turmeric

– 1 tsp each: ground cumin, ground coriander, garam masala, cayenne pepper & cardamom pods

– oil for cooking

– fresh coriander to garnish



– heat the oil and cook the onions until soft, then add the garlic and cook for another two mins

– add the dry spices, tomato puree and vinegar then stir in the meat and coat well

– add the peppers and cardamom pods

– cook over a low heat with the lid on for 2-3 hours

– serve with rice and/or naan bread

Goan style vegan curry

I’ve always been a huge fan of Indian food, and was delighted to discover I could make curries from scratch without it being too difficult or needing too many additional ingredients to the ones I usually have in my fridge or cupboards. This Goan style curry is exceptionally speedy, in fact you could probably make it quicker than the local curry house could deliver!

Ingredients (to serve two):
Med sized sweet potato, peeled & diced into 1cm cubes
Med sized aubergine, peeled & diced into 1inch cubes
Small red onion, finely diced
2 cloves of garlic, crushed
1inch piece of ginger, finely grated
1/2 fresh red chilli, finely diced (or a whole one if you want it really hot)
400ml coconut milk
1 tsp tamarind paste
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric

– sweat the onions and garlic in a little oil over a med heat
– add the spices, ginger, chilli and tamarind and stir well
– add the aubergine and sweet potato ensuring you coat them thoroughly
– pour over the coconut milk a little at a time
– bring to the boil then turn down to a simmer, and cook on a very low heat with the lid on for for 20-30 mins
– serve with rice & naan bread