When you look down the list of ingredients, you might think some stock has been missed off the list, but it hasn’t. The small amount of added liquid and the cooking juices combine to make a thick, fragrant sauce.
Heat the remaining oil in the pan. Add the beef and fry for 3–5 minutes until browned, working in batches to avoid overcrowding the pan and adding extra oil, if necessary. Transfer the beef to the cooker.
Just before the final batch of beef finishes browning, add the bay leaves, cinnamon sticks, cloves and nutmeg and stir for 30 seconds until fragrant. Add the vinegar and tomatoes and stir until the vinegar evaporates.
Transfer the beef mixture to the cooker. Put the tomato purée and
Cover the cooker with the lid and cook on LOW for 7 hours until the beef is tender. Remove and discard the bay leaves and cinnamon sticks, and add a little more salt and pepper, if you like. Serve sprinkled with mint, and with boiled potatoes.
© 2012 All rights reserved. Published by Watkins.