Coconut Beef Madras

Serves 6
Preparation time: Approximately 20 minutes
Cooking time: 2-2½ hours

900g/2lb lean braising (chuck and blade) or stewing (shin and leg) steak, cut into 5cm/2inch cubes
Salt and freshly milled black pepper
45ml/3tbsp sunflower oil
2 large onions, peeled and finely chopped
6 cloves garlic, peeled and finely chopped
1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
2 red chillies, deseeded (if preferred) and finely chopped
30ml/2tbsp tomato purée
30-60ml/2-4tbsp Madras curry paste or similar
200ml/7floz coconut milk
150ml/¼pint water
2 small cinnamon sticks
45ml/3tbsp freshly chopped coriander, to garnish
Fresh coconut shavings, to garnish, optional

 

1. Heat 30ml/2tbsp of the oil in a large frying pan, season the beef and brown the meat in batches for 3-4 minutes.  Transfer to a large heatproof casserole dish.
   
   
2. In the same frying pan heat the remaining oil and cook the onion, garlic, ginger and chillies over a low heat for 10-15 minutes until soft and lightly brown.
   
   
3. Transfer to a food processor or mini blender and process until smooth.  Return to the casserole dish and add the remaining ingredients except the coriander and coconut shavings.
   
   
4. Bring to the boil, reduce the heat, cover and simmer for 2-2½hours, stirring occasionally. Remove the cinnamon sticks before serving