Mexican Beef Casserole 

• 1 kg beef, trimmed & diced 
• 1-2 tablesp. oil 
• 1 large onion, diced 
• 1 teasp. ground cumin 
• 1 teasp. ground coriander 
• 1/2 teasp. chilli powder 
• 1-2 fresh chillies, chopped 
• 2-3 cloves garlic, chopped 
• 1 teasp. fresh ginger, grated 
• 1 can tomatoes, chopped 
• 125ml stock or water
• Juice of 1/2 lemon 
• Salt and black pepper

Set oven Gas Mark 4, 180°C (350°). In a large pan heat the oil and brown the beef. Then brown the onions. Transfer to a casserole. Add the spices to the pan and heat, stirring for 1-2 minutes. Add garlic, ginger, tomatoes, stock, lemon juice and seasoning. Pour the sauce over the meat and onions. Place in the oven for 11/2 hours or until the meat is tender. This dish will taste even better 2-3 days later. Serve with rice, some soured cream and extra chopped chillies, if you like it hot! The Red Pepper Salsa is also good with this dish.