With many of us feeling the pinch this month, an affordable, tasty meal is most welcome on our weekly menu planner. This mild curry dish ticks both boxes and packs a real flavour-punch.
1kg beef shin, bone in
1 beef stock cube
1 tbsp olive oil
4 carrots, peeled and sliced
2 medium potatoes, cut into chunks
125g button mushrooms
2 bay leaves
1 tbsp sugar
400g tin whole peeled tomatoes
2 tbsp eat.art Meat Masala Exotic Spice mix
Salt to taste
Cut the beef shin into 1cm cubes and sprinkle with 1 tbsp eat.art Meat Masala Exotic Spice mix. Brown the meat in a large pot (add the shin bones if you enjoy the creamy taste of bone marrow). Add 500ml of beef stock and simmer, covered, for 1 hour. After an hour add the carrots, potatoes, mushrooms and tin of tomatoes, followed by sugar and salt to taste. Throw in the bay leaves and 1 tbsp of eat.art Meat Masala Exotic Spice mix. Cover and simmer for a further hour. Before serving, thicken the curry sauce by adding cornflour (Maizena) to a little water and stirring it into the sauce. Serve with a side of steaming rice.
Don’t have beef shin in the freezer? Why not substitute with another inexpensive cut of meat such as chuck or lamb stewing pieces?
Written by: Tamsyn Lombard for eat.art