SPICY CORNED BEEF AND POTATO STEW
- 1 onion, finely chopped
- 1 tablespoon garlic, minced
- 3 tablespoons olive oil
- ½ green pepper, finely chopped
- 1 tablespoon Masala curry powder
- 1 teaspoon tumeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tin tomatoes
- 3 small potatoes, cooked and chopped up
- salt and pepper
- 1 tin baked beans
- 1 tin Bull Brand Corned Meat, cut up
Fry the onion and green pepper in olive oil until soft. Add the garlic, Masala curry powder, turmeric, cumin, coriander and tin of tomatoes. Season with salt and pepper, bring to a boil and cook without a lid until it is thick.
Add the baked beans, bull brand corned meat and cooked potatoes.
Cook for another 5 minutes or so, stirring often. Add extra water where needed.
Serve with rice, pasta or samp.
For the ladies trying to eat lower carb then skip the rice/pasta/samp.
Recipe and photo: Jacqui Landsberg Botma