Jamaican Pepperpot Stew

Ingredients braising or stewing beef such as shin, cut into small pieces oil for frying onions 2 small, chopped ginger a large walnut-sized piece, peeled and chopped garlic 1 clove, crushed scotch bonnet chilli 1, seeded and finely chopped dried thyme 1/2 tsp allspice berries 8 cinnamon stick 1 beef stock 800ml coconut milk 400g tin sweet potatoes 300g, peeled and cut into 2-3cm chunks spinach 250g, washed and chopped Method STEP 1 Heat a large casserole and fry the beef in 2 tbsp oil until browned. Add the onion and cook until soft then tip in the ginger, garlic and chilli and cook for a couple of minutes. Add the thyme, allspice, cinnamon, stock and coconut milk. Bring up to a gentle simmer, cover then cook for 1½ hours. STEP 2 Add the sweet potato and cook uncovered until just tender, about 20 minutes. Stir in the spinach and simmer