1. Rinse the beef in cold water and place in a small pot.
2. Add the stock cubes as well as half of the onions, garlic, ginger, all-purpose, curry, mixed herbs, cumin and black pepper.
3. To the pot, add enough boiling water to cover the meat, cover with the lid and cook on a medium heat for a few minutes before reducing and cooking for approximately 20-30 minutes or until the water increases from the meat and then reduces into a lovely, rich gravy.
4. (Ensure that you stir the beef every 10-15 minutes whilst cooking to ensure that nothing gets stuck to the bottom of the pot.)
5. Remove from the cooker and remove the meat from the gravy, draining any excess gravy from the meat.
6. Set both the gravy and meat aside.
7. In a blender, place the tomatoes, onions, ginger, garlic and scotch bonnet and blend until smooth. (Add a little water to assist with the blending.)
8. Add the oil to another – larger – pot and heat sufficiently before adding the blended ingredients.
9. (The pot should be hot enough for the added ingredients to start spitting. If spitting too much, then lower the heat.)
10. Add the remaining half of the ingredients mentioned above for the beef as well as the nutmeg, bay leaves tomato puree and stock cubes.
11. Stir everything and cover.
12. On a low to medium heat, allow the stew to fry down to an almost (but thicker) bolognese such consistency. This should take approx. 40 minutes.
13. Add the beef and reduced gravy made from the beef and continue to cook the stew until it’s a lovely, rich thick consistency before removing the pot from the heat and leaving covered until ready to serve.
14. Serve with fried plantain and cauliflower rice.
15. If using chicken instead of beef, after seperating from the reduced gravy, fry on a medium to high heat for a few minutes (to further seal in and intensify the flavour) before adding to the stew. Alternatively, you can also fry the beef in the same way before adding to the stew, but it is not necessary.
16. This healthy stew can last several days in the fridge.
17. The tomato to onion ratio is usually 4:1, so bear this in mind if you wish to increase or decrease the amount next time when making this stew.