500gm Magills Slow Cooked Brisket
1 cup Basmati rice
400ml Coconut milk
112gm Continental Beef Stock Pot
¼ cup Cashews
½ tsp Chilli flakes
1 tsp Tomato paste
1 tbsp Ginger paste
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Turmeric powder
½ cup Fresh coriander (leaves & stems)
¼ cup Olive oil
1 Brown onion
Fresh coriander, to your taste
Greek yogurt, to your taste
Start by making your paste - simply blend all paste ingredients in a blender/processor until a thick paste has formed - if it's a little chunky from the cashews that's okay.
Heat the paste in a fry pan until it becomes nice and fragrant, then add your coconut milk and beef stock pot.
Put your rice on to cook now, using a 2:1 ratio of rice:water.
Continue to stir your sauce mix until everything is well combined, then remove the Slow Cooked Brisket from the packet and place straight into the sauce. Since it’s already been cooked, all you need to do is reheat and break it apart until it’s pulled or in chunks.
Once everything is cooked, place in a bowl and top with your choice of yogurt and fresh herbs!