Step 1:

  • 1. Tip the meat into a large bowl and add the curry powder, half the onion. spring onion, garlic, thyme, ginger and scotch bonnet chilli. Mix everything together; cover the bowl with plastic wrap, and leave to marinate overnight in the fridge.
  • Step 2:

  • Step 3:

  • 2. Heat the oil in a sturdy casserole pan set over a high heat. Tip the meat into the oil and fry, stirring occasionally, until browned. Add the potatoes, carrots, and squash
  • Step 4:

  • Step 5:

  • 3. Pour over about 250ml hot water, or enough to cover the meat, put a lid on and simmer for 45minutes – 1 hour, until just tender
  • Step 6:

  • Step 7:

  • 4. Add the potatoes, carrots, butternut squash, remaining onion, and seasoning to the pan. Top-up with hot water – enough to barely cover the vegetables. Continue to simmer for a further 20 minutes until tender. By now the sauce should be well reduced and the meat and vegetables tender.
  • Step 8:

  • Step 9:

  • 5. Serve hot with steamed rice or rice and peas
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