• 1 bunch fresh coriander (with some of the stalks)
• 2 spring onions, chopped
• 2 garlic cloves, minced
• 2 hot chillies finely chopped (pref Habanero)
• 1tbsp fresh ginger, chopped
• 1 lemon, juiced
• 1 tsp ground allspice
• 2 tbsp curry powder
• 1 ½ tsp salt
• 1 tsp pepper
• 4 tbsp vegetable oil
For the stew:
• Vegetable oil, for cooking
• 1 onion finely chopped
• 2 garlic cloves minced
• 2 tbsp hot curry powder
• 1 tsp coriander powder
• 1 tsp ground allspice
• 1 tsp fenugreek seeds
• 1 tsp ground cumin
• 1 can crushed tinned tomatoes
• ½ tsp pepper
• 1 tsp dried thyme
• 500ml water, or enough to cover the meat
• 3 large potatoes cut into chunks
• I tin of coconut milk
• Salt to taste
Method:
• Put all the marinade ingredients in a food processor and blend until you get a paste
• Rub the marinade all over the meat and leave for a few hours to marinade preferably overnight
• Place a large pan over a medium-high heat, then add 2 tbsp oil. Once the oil is hot, brown a handful of the meat at a time. Add a little more oil to the pot if necessary to brown off all the meat (Place the cooked meat on to a large plate or bowl).
• In the same pot, add another 2 tbsp. of oil. Cook the onions through until softened
• Stir in the garlic, all the spices, the thyme and the tomatoes. Stir for about a minute and bring to the boil
• Add the meat and water then cover and stir well
• Simmer the curry covered for about 2 hours until the meat is almost tender enough
• Add the coconut milk and potatoes
• Simmer for another 20-30 minutes until the potatoes are cooked through
• Serve with rice
