Serves 4 

What you need:
750g / 1lb 8oz lean beef, cubed
10ml / 2 teaspoons olive oil
1 large onion, diced
2 cloves garlic, crushed
1 tablespoon fresh ginger, grated
2 teaspoons fresh red chilli, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cardamon
1 teaspoon ground turmeric
½ teaspoon ground cloves
400g / 14oz can tomatoes, crushed
250ml / 8floz beef stock
650g / 1lb 5oz potatoes, cut into large chunks
125g / 4oz green beans, sliced
2 carrots, sliced
125ml / 4floz low fat natural yoghurt

What you do:
Heat the oil in a large pan, add the onion and cook over a low heat for 15 minutes or until soft. Add garlic, ginger, chilli and spices and stir for 1 minute. Add beef and coat with the spices. Add tomato and stock and bring to boil. Reduce to a very low heat, cover and simmer for 1 ½ hours. Add potato and cook for 25 minutes. Then uncover, add the beans and carrots and cook for a further 15 minutes or until vegetables are tender and sauce has thickened. Stir in yoghurt, heat through and serve.

Joan Noad, Country Kitchen Restaurant, Hadden’s Centre, Carlow.