This is such a tasty, rich stew and is a perfect dish for the winter because it warms you from inside. The secret to the taste lies in the combination of spices and slow cooking of the stew for several hours. I've reduced the cooking time for this recipe by cooking the meat separately before hand. You can even cook it the day before. I've heard that this dish cooks wonderfully well in the slow cooker, but I have yet to try this in the slow cooker. I will let you know how it turns out once i try it.

 Ingredients:
3-4 pounds of stewed, cubed beef (boil and cook with 1 tsp of salt, 1.5 tsp of crushed/chopped ginger, 1.5 tsp of chopped/crushed garlic and 4-5 cups of water for a few hours or low-med heat until meat is cooked. Save the stock)
1 tablespoon of coconut oil
1 large onion
1 bay leaf
1-2 cinnamon sticks
1.5 tsp of chopped/crushed ginger
2 tsp of chopped/crushed garlic
1 large chopped onion
1-2 tsp red chilli powder (depending on how spicy you like it)
1 tsp of salt
5 tablespoons of rice, spelt or organic whole wheat flour
2.5 teaspoons of nihari masala (see below)

Garnish:
1 piece of ginger chopped
1/2 cup of chopped cilantro
1-2 green whole chillies (optional)
1 tablespoon of lemon juice

Nihari Masala (combine and grind in a spice/coffee grinder)
2 tablespoons fennel seeds
2 tablespoons cumin seeds
4 green cardamom pods
1-2  black cardamom pods
8 cloves
15 whole peppercorns
1 bay leaf
1 tsp ground ginger powder
1/4 tsp ground nutmeg powder
1/2 tsp of cinnamon powder
2 tsp of coriander seeds (optional)

1) Heat oil and add chopped onions. Saute until golden brown.

2) Add ginger, garlic and one cup of beef stock and cook until all water has evaporated and onions are soft.

3) Add beef cubes with chilli powder, salt and nihari masala and saute for a few mins.

4) Add the 5 cups of remaining stock or water, bay leaf, cinnamon and cover pot and simmer.

5) Mix 1/2 cup of water with flour and add after 10 mins and make sure that the mixture doesn't clump when you add it by stirring or whisking it in.
6) Simmer for another 15 mins.
7) Garnish with thin slices of ginger, green chillies and chopped cilantro and one tablespoon of lemon juice before serving with naan or pita.

Serves approx 10-12
Calories per serving: 99, Fat: 3g, Protein: 8g, Carbs: 7g, Fiber: 2g, Sugars: 2g, Sodium: 324 mg

This is a great no bake dessert that is easy to make and the result is rich in taste and will have your guests oohing and aahing.

Ingredients:
200 grams of milk chocolate (i used Callebaut for both the milk & dark)
200 grams of bitter sweet or dark chocolate
300 grams of no fat evaporated milk or heavy cream
1/2 cup of butter
30-32 oreo cookies
6-8 strawberries
crushed nuts (i used almonds)  to garnish

1) Crush Oreo cookies in a food processor/blender.

2) Add melted butter and blend.

3) Lay crushed Oreo mixture as a base in a torte pan.
4) Freeze the base until your chocolate mixture is ready to be poured in the next step.

5) Heat milk/cream on stove or in microwave for a few minutes. You don't need to boil it, just have it hot enough to melt the chocolate.

6) Pour it on top of the chocolate and mix well.

7) Wash and slice strawberries or keep them whole - it's up to you!
8) Add chocolate mixture to the Oreo base.

9) Add strawberries and freeze until serving.
10) Garnish with crushed nuts before you serve.

Makes 2 trays. Serves 10-20 small pieces approx.
Calories per serving: 270, Fat: 17g, Carbs: 26g, Sugar: 16 g, Fiber: 2g Protein: 3g, Sodium: 64 mg