Serves 6

Prep time: 20 mins / Cook time: 2-21⁄2 hours

Ingredients

900g/2lb lean braising (chuck and blade) or stewing (shin and leg) steak, cut into 5cm/2in cubes

Salt and freshly milled black pepper 45ml/3tbsp sun flower oil

2 large onions, peeled and finely chopped

6 garlic cloves, peeled and finely chopped

1x 5cm/2in 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/7 oz coconut milk

150ml/1⁄4pint water

2 small cinnamon sticks

45ml/3tbsp freshly chopped coriander, to garnish

Fresh coconut shavings, to garnish, optional

Method

  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
2-21⁄2 hours, stirring occasionally. Remove the cinnamon sticks before serving
  5. Garnish with the freshly chopped coriander and coconut shavings and serve with yellow basmati rice and naan bread.