Coconut Beef Madras

Ingredients:
1.8 kg lean braising (chuck and blade) or stewing (shin and leg) steak, cut into 5cm cubes
Salt and freshly milled black pepper
90ml sunflower oil
4 large onions, peeled and finely chopped
8 cloves garlic, peeled and finely chopped
1 x 10cm piece fresh root ginger, peeled and finely chopped
3 red chillies, deseeded (if preferred) and finely chopped
4 tbsp tomato purée
8 tbsp Madras curry paste or similar
400ml coconut milk
300ml water
3 cinnamon sticks
Small bunch coriander, chopped, to garnish
Fresh coconut shavings, to garnish
Basmati rice, to serve
Naan bread, to serve
Green salad, to serve
Selection of Indian relishes and pickles, to serve
Raita, to serve

Method:
1. Heat 2tbsp of the oil in a large frying pan, season the beef and brown the meat in batches. Transfer to a large heatproof
casserole dish.

2. Meanwhile, 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. Add to the casserole dish and add all the remaining
ingredients except the coriander.

4. Bring to the boil, reduce the heat, cover and simmer for 2-2½hours, stirring occasionally. Check for seasoning and remove the cinnamon sticks before serving.

To serve:
Garnish with the freshly chopped coriander and coconut shavings and serve with basmati rice, naan bread, raita, a selection of relishes, and a green salad.

Serves: 12