For the beef seasoning

1 tsp. ground cumin

½ tsp. salt

1 tsp. pepper

1 tbsp. olive oil or regular cooking oil

14 oz. stewing beef, cut into chunks

For the paste

2 tbsp. vegetable oil

1 large onion, roughly chopped

2 oz. peeled ginger, roughly chopped

3 garlic cloves, roughly chopped

1 scotch bonnet pepper, deseeded and chopped 

Juice of ½ lemon

For the stew

2 tbsp. vegetable oil

2 ½ tbsp. garam masala

1 tsp. dried thyme 

½ tsp. cayenne pepper (optional)

1 can chopped tomatoes

8 curry leaves or 3 bay leaves

12 fl. oz. water

8 oz. Charlotte potatoes, chopped in halves

6 oz. string beans, cut into half

To serve

A handful of freshly chopped parsley to serve

Cooked rice and roti (optional)

1. In a bowl, gently rub the seasoning into the beef chunks. Cover and set aside.
2. Start to make the paste. In a large cooking pot over a medium heat, heat the oil and then add the onions. Cook until soft and translucent. Next add the ginger, garlic cloves, scotch bonnet and lime juice. Cook until for a further 4 minutes. Remove from the heat and carefully transfer the cooked ingredients into a food blender. Pulse until it forms a purée.
3. Next, move on to making the stew. Place the same pot over a medium-high heat. Add the oil. Once the oil is heated, add the garam masala and cook for a minute or until fragrant. Next add the thyme and cayenne pepper. Increase the heat to high and add the beef chunks. Cook and stir the beef until brown for about 5 minutes. 
4. Reduce the heat to medium. Stir in the tinned tomatoes, curry leaves and 6 fl. oz. water. Cook for 10 minutes.
5. Reduce the heat to a simmer, place the lid on the pot and continue to cook for 1 ½ hours. Stir every half hour.
6. Add the potatoes and the remaining water to the stew. Stir gently and cook with the lid on for a further 30 minutes. (Add a little more water if necessary to ensure the potatoes are cooked through)
7. Stir in the string beans and cook for another 6 minutes with the lid on.
8. Serve hot with rice and/or roti.