Bbbbbrrrrrr……..after a nourishing soul-warming dinner? Get this on at your place. High protein, iron-rich & delicious. As always, think about cooking double & remember to plate up with a few decent handfuls of your fav’ veggies & some rice.

Makes 6 serves

Slow-cooked beef
800g diced beef chuck steak
2 tspns each of coriander, cardamon, cumin, smoked paprika
1/2 tspn cayenne pepper (or normal pepper if you prefer!)
2 brown onions, thinly sliced
4cm piece of ginger, grated
4 cloves of garlic, crushed
1/2 cup beef stock
1/2 can diced tomatoes
2 bay leaves
1 long chilli, finely chopped (or not!)
400g can coconut milk
Fresh coriander to serve

Cucumber mint yoghurt (raita)
1 cup plain greek or natural yoghurt
1 lebanese cucumber, small cubes
2 tbs mint, chopped
sat & pepper to taste

Place meat in the slow-cooker. Add spices, onions, giner, garlic, stock, tomatoes, bay leaves, chilli and coconut milk. Stir to combine. Cover and cook on low for 5-6 hours or on high for 2.5-3 hours, until tender.

To make the yoghurt raita, combine ingredients in a bowl.

Serve with rice, veggies and fresh coriander on top. YUM!