- 1 tsp freshly grated nutmeg
- 1 tbsp curry powder
- 1 tbsp light soy sauce
- 1 Scotch bonnet chilli, finely chopped
- salt and freshly ground black pepper
- 450g/1lb braising steak, cut into chunks
- 2 tbsp vegetable oil
- 1 onion, peeled, thinly sliced
- 1 green pepper, seeds removed, sliced
- 1 garlic clove, peeled, crushed
- 1 tbsp tomato purée
- 4 tomatoes, chopped
- 1 baking potato, peeled and cut into large chunks
- 50ml/2fl oz rum
- 300ml/10½fl oz beef stock
- 2 just-ripe mangoes, peeled, stones removed, chopped
- 1 tbsp chopped fresh thyme
- long grain rice, cooked according to packet instructions, drained, to serve
- Place the nutmeg, curry powder, soy sauce, chilli and salt and freshly ground black pepper into a bowl and mix well. Add the chunks of beef and mix well to coat evenly in the mixture.
- Heat the vegetable oil in a pan until smoking, then fry the meat for 1-2 minutes on all sides, or until golden-brown all over. Remove the beef from the pan and set aside.
- Add the onion, pepper and garlic to the pan and fry for for 3-4 minutes, or until softened, then stir in the tomato purée and chopped tomatoes and cook for 2-3 more minutes.
- Add the meat back into the pan along with the potato chunks, rum and stock, then bring to boil. Reduce to a simmer and cook for 1 hour to 1 hour 30 minutes, or until the beef is tender.
- Stir in the mangoes and thyme and cook for a further 4-5 minutes to heat through.
- Serve the Jamaican stew alongside cooked long grain rice, and a rum cocktail if desired.