Ii) LEMONGRASS & COCONUT BEEF CURRY
SERVES 3-4 • White onions, 2 large • Lemongrass, 2, crushed • A garlic clove, crushed • Cumin powder, 1tbsp • Turmeric powder, 1tbsp • Chilli powder, 1tsp • Tomatoes, 4, chopped • Coconut water, 1 litre • Ginger, 25g, chopped • One-week beef, 400g • A red pepper, chopped • Kale, 4 large leaves • Roast squash, 100g METHOD Sweat the onion, lemongrass, garlic and spice, then add the tomatoes and coconut water. Bring to a boil, then simmer. Add the ginger, and reduce by a third. “Digestive spices such as cumin and ginger help your body break down red meat,” Lambert says. Blend, then pass through a sieve. Pan-fry your beef, then sauté the peppers in a pan, adding the kale to wilt. Mix with your sauce and squash, then get stuck in.