3 tablespoons brown sugar

450g (1 lb) diced stewing steak

300ml (1/2 pint) water, or as needed

275g (10 oz) uncooked brown rice

250ml (8 fl oz) coconut milk

450g (1 lb) dry chickpeas (that have been soaked overnight in cold water)

1 carrot, peeled and chopped

1 tablespoon coarsely chopped fresh parsley

1.   Cook sugar in a large saucepan over medium heat until it begins to caramelise. 

2.   Stir in the beef, and cook until well browned. 

3.   Bring the water, coconut milk, rice, peas and carrot to a simmer; cover and cook until rice is done, about 45 minutes. Remember to check and stir frequently. 

4.   Sprinkle over parsley to garnish.

Note

This stew is usually made with pigeon peas, but they are difficult to find.