Ingredients

450 g (1 lb) stewing beef, cubed 1 onion, sliced
2 small sweet potatoes, peeled and cut into chunks
1 red chilli, sliced
2 tsp turmeric
½ tsp all spice
300 ml (11 fl oz) exotic fruit juice
150 ml (5 fl oz) rum
½ red and ½ yellow pepper, sliced
2 x 250 g packs cooked rice
1 x 200 g can red kidney beans, drained
210 ml (7 fl oz) coconut milk
Grilled pineapple (optional)

Preheat oven to 170C, 325F or gas mark 3.

Place beef in an ovenproof casserole with onion, sweet potatoes, chilli and spices. Pour in fruit juice and rum. Season with salt and pepper and mix well. Cover and place in oven for an hour and a half. Add peppers, mix and continue cooking in oven for further half hour. If sauce is too thin, you can thicken with a little cornflour, if liked.

Place rice in a non-stick pan with beans and heat for 4 to 5 minutes. Add coconut milk and stir gently. Season with salt and pepper and heat for a further few minutes until piping hot. Serve with curry and grilled pineapple, if using.

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