Tamarind Beef and Mushroom Casserole

Serves 4

2tbsp sunflower oil

400g Braising Steak, diced
550g of mixed vegetables (Carrot, Swede, Leek Onion)
1 clove garlic
2 red chillies, halved lengthways
1tbsp ginger, grated
100g jar Tamarind Paste
1tbsp Soy Sauce
1tsp light brown muscavado sugar
400ml hot beef stock
250 chestnut mushrooms, halved
Coriander leaves

1. Preheat oven to 200C, gas mark 6, then warm a casserole dish..

2. Heat oil in saucepan. Cook the steak for 5 minutes until brown then transfer to a plate.

3. Add vegetables to the pan and cook for 5 minutes, then add garlic, chilli and ginger and cook for 1 minute

4. Return meat to pan with any juices and stir in tamarind paste, soy sauce, sugar and stock. Bring to simmer
then transfer to casserole.

5. Put in oven and cook for 1½ hours.

6. Stir in mushrooms and return to oven for a further 20 minutes.

7. Serve with rice and a sprinkling of coriander leaves.