Method

1. Cut the beef into bite size pieces and coat with salt and pepper. Heat up a large pan on high heat and add the vegetable oil. Now add the beef and brown it on all sides.
2. Add the chopped onion, grated ginger and crushed garlic and turn down the heat to medium. Sauté the vegetables for 5 minutes and then add curry powder, paprika, tomato paste, soy sauce and coconut milk. Mix well and bring to a simmer. Add the Scotch bonnet pepper if you like spicy food. Cut once and remove for medium heat or chop the pepper up and leave it in the stew for very spicy.
3. Turn down the heat and stew the meat for about 2 hours, or until tender. Keep an eye on the sauce – if it’s too thick, add a little water.
4. When the meat is tender, mash it until it falls apart and forms a uniform sauce.
5. Now fry the Lamb Weston Stealth Fries in hot oil (180°C) until golden and crispy (see pack instructions). Add the stew on top and sprinkle with the sliced scallions.