- 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
Mexican Beef Casserole
4-6 people
2 h
Ingredients
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
Copy TextSet 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.
The Quality Mark & You
Learn MoreMethod
Copy TextSet 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.
