Instructions

1. SLOW COOK: Using a medium sized pot, empty in spice Pack 1 adding meat, garlic, ginger, water and ½ cup of the onion. Add more water to ensure the meat is just covered. Bring to a gentle boil, then place the lid on and continue to cook, clearly bubbling on a medium/low heat for 1hr. Keep the spiced hot water.

2. SEAR ONIONS: Using a medium skillet or pan that has a lid, heat the oil on a medium heat. Empty in whole spices Pack 2, stirring for 30secs. Stir in the remaining onions, frying for 3-4mins until they start to turn brown. Empty in spice Pack 3. Now fry and stir for another 2mins, splashing in small amounts of the spiced water to keep some moisture.

3. SEAR BEEF: Use a slotted spoon, transfer the beef to the pot with the fried onions and spices. Add coriander leaves (optional) and stir for 5mins splashing in the spiced water when necessary to keep some moisture.

4. SAUCE: Slowly stir in more of the spiced water, forming a sauce. Stop adding the water when the sauce becomes as thick as you’d serve it. Add 300ml more of spiced water. Bring to a gentle boil then simmer, bubbling on a medium heat for 45mins with the lid on. After 25mins, if the sauce already looks thick enough to serve then add 2-3 tbsp of spiced water and replace the lid.

5. SERVE: Check the beef is so tender that it easily falls apart with a fork. Serve with rice.