Succulent slowed cooked beef chops in a tasty Caribbean curry sauce 🥘

(Cooking time: 2hr 30min)

(Serves 4)

INGREDIENTS:

(Meat marinade) 

  • Six chive stalks
  • One red pepper
  • One red onion
  • One tablespoon of olive oil
  • One tablespoon of curry powder
  • One tablespoon of Tropical sun all-purpose seasoning
  • One tablespoon of dry jerk seasoning
  • Three tablespoons of dry breadcrumbs
  • One teaspoon of lazy garlic
  • One teaspoon of paprika
  • One tablespoon of balsamic vinegar
  • One teaspoon Marigold Organic Vegan Bouillon powder Reduced Salt
  • A pinch of garam masala
  • One teaspoon of low salt soy sauce
  • One teaspoon of tomato puree
  • One teaspoon of squeezy mustard

(Caribbean curry sauce)

  • Eight beef chops
  • One clove
  • One bay leaf
  • One teaspoon of Lee Kum Kee Chilli Garlic Sauce 
  • Two red onions thinly sliced
  • Teaspoon of salt
  • One tablespoon ketchup
  • One teaspoon low salt soy sauce
  • One teaspoon of brown sugar
  • One tablespoon squeezy mustard
  • One tablespoon of Tropical sun all-purpose seasoning
  • Juice of half a lemon
  • One tablespoon of malt vinegar
  • 250ml of water
  • Fresh coriander

INSTRUCTIONS:

  1. Firstly, prepare the meat marinade, in a food processor, blitz chive stalks, a red pepper, a red onion, olive oil, curry powder, Tropical sun all-purpose seasoning, jerk seasonings, breadcrumbs, lazy garlic, paprika, balsamic vinegar, Marigold Organic Vegan Bouillon powder Reduced Salt, garam masala, soy sauce, tomato puree and squeezy mustard. The measurements are listed above. Blitz till smooth.
  2. Only half of the marinade is required for this dish, store the rest in a jar or freeze it for another time.
  3. Once the marinade is complete, on low heat, warm a large pan with a bit of oil.
  4. Then, thinly slice two red onions and add them to the pan.
  5. When the onions are golden brown, increase the temperature to medium heat and add the beef chops to get brown for three minutes on each side. Make sure the beef chops are spaced out from each other in the pan to avoid it from stewing.
  6. Add some Lee Kum Kee Chilli Garlic Sauce and a teaspoon of salt and let it brown for two minutes.IMG_7535
  7. Then, add the meat marinade and let it simmer for five minutes.IMG_7539
  8. Pour in 250ml of water to the pan, mix it well, then cover the pan and let the meat cook on low heat for an hour and forty minutes.IMG_7540
  9. When the time is up, the sauce would have thickened, gently mix and season the sauce with ketchup, squeezy mustard, soy sauce, brown sugar, Tropical sun all-purpose seasoning, lemon juice, malt vinegar and a small handful of fresh coriander chopped.
  10. Mix thoroughly and let the curry simmer without a cover for five to ten minutes.IMG_7602

And it’s complete!

Enjoy this flavoursome Caribbean curry with some rice and a delicious salad. It was so yummy!

IMG_7599

Thank you for reading,

Have a blessed week,

Lots of love,

Shanice Harris

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