Trinidadian beef

A rich and intense beef stew from Trinidad that boasts five spices, as well as chilli, hot curry powder, ginger and garlic. Best to have some yoghurt or milk on hand!
Trinidadian beef
2H 15M



1.Dry-fry seeds and peppercorns in a small frying pan, cook, stirring, 1-2 minutes until fragrant. Crush seed and pepper mixture using mortar and pestle.
2.Blend or process onion, quartered garlic, coriander, thyme, chopped chilli, ginger, parsley and 1 tablespoon of the peanut oil until mixture forms a paste. Transfer curry paste to large bowl; add beef, turn to coat in paste. Cover; refrigerate for 30 minutes.
3.Heat remaining oil in large saucepan; cook crushed garlic and curry powder, stirring for one minute. Add beef mixture; cook, stirring over medium heat, 10 minutes. Add stock and crushed spice mixture; simmer, covered for one hour. Uncover; simmer for about one hour stirring occasionally or, until meat is tender and sauce thickens slightly. Serve curry sprinkled with sliced chilli.

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