Corned Beef or Bully Beef has always been a favorite of mine. It was one of the first things I ever cooked with my dad many years ago. Peppery corned beef with rice is my absolute comfort food. In this recipe I’ll be making corned beef but curry corned beef!

INGREDIENTS:

• 1 tin corned beef
• 1 large potato (or 2 medium), peeled and cut into cubes
• 1 small onion, sliced
• 1 pimento, sliced
• Hot pepper (as much as you like)
• 2 cloves garlic, grated
• 1 tbsp green seasoning
• 1 tbsp JGM Products hot hot curry
• 1/2 tsp JGM Products roasted geera (or as much as you like)
• 1 tbsp coconut or vegetable oil
• water as needed

DIRECTIONS:

1. Heat oil in a pot over low/medium heat.
2. Add onions, garlic, pimento and hot pepper. Cook until the onions are tender.
3. Add curry powder. In this step, you want to ‘toast’ the curry. Keep stirring and allow it to cook for 2-3 minutes on low heat.
4. Add water and continue cooking until the mixture thickens.
5. Add cubed potatoes. Mix well to coat all pieces with the curry. Add enough water to cover the potatoes.
6. Increase the heat to medium and cook until potatoes are tender. Add more water if necessary.
7. Add green seasoning and corned beef. Mix well. Cook until most of the liquid in the pot has evaporated.
8. To finish off, add roasted geera. Stir.
9. Enjoy with some rice!

This quick and easy budget friendly meal is a must try if you have never had it.