Ingredients
Method
1. Season the beef, then brown all over in a casserole in a little oil. Add the cloves and onions and cook for 2-3 minutes, then throw in the carrots, celery, thyme and garlic. Cook for a further 2 minutes, then add the tomato purée and pour in the beef stock to just cover the meat. Stir well, then add the potato and kidney beans and bring the stew to a gentle boil. Simmer until the beef is tender, about 20 minutes.
2. Cook the rice according to packet instructions, adding the coconut milk to the cooking water. Lightly oil 4 small teacups, then pack the rice into them. Invert each teacup on to a plate, to give a moulded mound of rice. Spoon some stew around each mound. Finish with a sprinkle of red chilli if you like things hot and serve with steamed, buttered pumpkin and green beans.
Ingredients
SAUCE
Method
1. Rub the chicken with the curry powder and season. Grill for 5 minutes each side. Cook the rice and warm the beans.
2. Combine the sauce ingredients (except the lime zest), season and mix in 2 tbsp of boiling water. Leave for 5 minutes and mix.
3. Mix the rice and beans together, top with chicken and pour over sauce. Sprinkle with lime zest to serve.