Mexican Beef Casserole


  • 1 kg well trimmed shoulder/chuck beef or shoulder of lamb, cubed
  • 1-2 tablesp. oil
  • 1 large onion, diced
  • 1 teasp. ground cumin
  • 1 teasp. ground coriander
  •  ½  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 ½ 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 1½ hours or until the meat is tender. This dish will taste even better 2-3 days later.

Serving Suggestions

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.