Step 1

Heat a little bit of cooking fat in a large, heavy saucepan set over high heat. Add the pieces of meat and sear until golden on all sides. Stir in salt, pepper, garlic cloves, spices and apple cider.

Step 2

Bring to the boil then turn the heat down, cover and simmer on low for an hour to an hour and a half, until the meat is nice and tender.

Step 3

Add chicken stock, lime juice and chopped vegetables. Continue cooking until the vegetables are fork tender, about 10 minutes.

Step 4

Add chopped baby spinach leaves and continue cooking for another minute, until the spinach is wilted.

Step 5

In a small container, make a slurry by mixing the coconut milk and arrowroot together with a whisk, then add that to the stew. Stir well and bring back to the boil for a full minute to allow the arrowroot flour to fully cook and reach its full thickening power.

Step 6

Serve piping hot with lime wedges, additional coconut milk and a generous pinch of hot chili pepper flakes, if desired