Coconut Beef Madras

A traditional curry made with beef cubes, aromatic spices, coconut milk and freshly chopped coriander.

Ingredients

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

Heat 2 tablespoons 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.
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.
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.
Bring to the boil, reduce the heat, cover and simmer for 2-2½ hours, stirring occasionally. Remove the cinnamon sticks before serving.