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Bookmark Recipe

Mexican Beef Casserole

4-6 people
2 h

Ingredients

    • 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

Main

    • 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

Method

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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 dish.

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.

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Method

Copy Text

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 dish.

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.