Fight the chill with chilli

A hearty curry is cooked long and low for tenderness and the ultimate in taste

It’s a breath of fresh country air to find an online butcher that has all the best attributes of a neighbourhood butcher’s shop – locally sourced products, a commitment to quality and personal service – but with meat delivered to your door.

That was the vision of the Egan family when they launched the Greenlea Butcher Shop in 2017.

Eating quality cuts that are sustainably sourced is a boost to your wellbeing. And with red meat’s range of essential nutrients, this wholesome recipe will warm you from the inside out this winter.

For dozens of other delicious free recipes using New Zealand beef, lamb, venison and bone broth, visit greenleabutcher.co.nz

1. Preheat the oven to 160C. Place a large cast-iron casserole dish on the stove, with a lid and set to a medium-high heat.

2. Add 2 tbsp of the olive oil, brown the beef in batches and set aside.

3. Add the shallots and carrot, saute for 3-4 minutes. Then add the spices, seasonings, ginger and garlic. Cook for a further few minutes.

4. Return the beef to the dish and pour over the Restore Beef Bone Broth and fish sauce. Bring to a simmer, cover then place into the preheated oven to cook for 2 hours until the meat is tender.

5. Remove from the oven and add the coconut cream. Season with salt and pepper to taste. Reheat through on the stovetop. Stir through the spinach leaves and thinly sliced lime leaves.

6. Serve sprinkled with coriander, chilli and lime wedges.