Fresh mango is a glorious thing, and this rich spicy stew provides a perfect balance against the sweetness of the fruit. Honey mead is used to deglaze the pan and add a sensational flavour to the meal. Check out our honey mead recipe for making your own home made honey mead.
Choose Australian made Solid Teknics cookware for the best results!
[spice toasting]
1 tbsp Whole Cumin seeds
1 tbsp cardamon seeds
1 tsp Szechuan pepper
1 star anise
[stew]
2 Onions
3 Cloves Garlic Sliced
1kg Beef Diced
1 Large Potato Diced
100ml Tomato Paste
1 cup Honey Mead
700ml Beef Stock
12 Cherry Tomatoes
1 large Green Capsicum Diced
1 Tsp Nutmeg
1 Tsp Garam Masala
1 Tbsp Fresh Thyme
2 large Mangoes, flesh diced largely.
1. Add whole cumin seeds, cardamon seeds, szechuan peppers, and the star anise to a preheated pan and stir across the pan frequently until the cumin seeds start to darken in shade.
2. Remove from heat and ground the freshly toasted spices in a mortar and pestle.
3. Add oil into the pre-heated pan and sift ground spices into the oil to remove cardamon seed shells
4. On high heat, add onion and stir frequently until browned heavily, adding garlic towards the end.
5. Add beef and stir frequently to brown all edges of the meat.
6. Add potato, tomarto paste, and green capsicum
7. Add honey mead to deglaze the pan and stir constantly until the alcohol has cooked out.
8. Add beef stock until all of the beef is submerged, following with adding cherry tomatoes.
9. Add Nutmeg, Garam Masala, Thyme, and salt to taste, stir in.
10. After bringig stew up to a boil, reduce to a simmer under a lid for one hour, and then a further hour without the lid to reduce.
11. 15 minutes before serving, stir in the fresh mango.
12. Enjoy over rice.
