trinidad beef curry

Over the past couple of centuries, colonial rule and
immigration have left the small island of Trinidad
with an incredibly diverse ethnic mix - a real melting
pot of people originally from South America, Africa,
India, the Middle East, Europe and China. This is
reflected in the food where the parsley and thyme
in this recipe are obviously European, the allspice
and habanero chilli are Central American, the sweet
caramelised beef is distinctively Caribbean, and the
heavily cumin-scented amchar masala sprinkled in
at the end is a uniquely West Indian take on a classic Indian pickling spice blend.

You Need:450g diced beef
2 medium onions
200g tinned chopped tomatoes
(half a standard sized tin)
3 cloves of garlic
1 heaped tbsp sugar (dark brown is best)
2 large potatoes
Rice for 4
4 Plantains or bananas cut in half
(optional)

kit contents:MARINADE: Thyme, coriander leaf, parsley, crushed allspice,
AMCHAR MASALA: cumin, fenugreek, fennel, black pepper, nigella,
ginger, TRINIDAD CURRY POWDER: coriander, turmeric, black pepper, cumin, fenugreek, allspice, cardamom, nutmeg, cinnamon, ginger, habenero chilli

preparation time: 10 minutes plus 1 1/2 hours cooking time

heat rating: 4/5

good with: real mango chutney,

equipment needed:

serves: 4