Ingredients

Steps

• Mix nutmeg, curry powder, soy sauce, chilli, salt, and pepper in a bowl.
• Coat the beef chunks evenly in the spice mixture.
• Fry the meat in hot vegetable oil for 2 minutes until golden-brown and set aside.
• Sauté onion, pepper, and garlic for 4 minutes until softened.
• Stir in tomato purée and chopped tomatoes and cook for 3 minutes.
• Return beef to the pan with potato, rum, and 300ml stock and bring to a boil.
• Reduce heat and simmer for 60 to 90 minutes until beef is tender.
• Stir in mangoes and thyme and cook for 5 minutes.
• Serve the stew with cooked long grain rice.