900g/2lb lean braising or stewing Highland beef steak, cut into
5cm/2inch cubes of Salt and freshly milled black pepper 45ml/3tbsp
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 and finely chopped
30ml/2tbsp tomato puree
30-60ml/2-4tbsp Madras curry paste or similar
200ml/7floz coconut milk
150ml/1/4 pint 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 the coconut shavings.
4. Bring to the boil, reduce the heat, cover and simmer for 2-2'/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, naan bread or poppadums, a green
salad and a selection of relishes.