PESHWARI BEEF

This slow-cooked beef is inspired by the flavours of a Peshwari naan, with cinnamon, currants and coconut.

SERVES 6

PREPARATION TIME 15 minutes

COOKING TIME about 3 hours 30 minutes

● 1kg braising steak, cut into 5cm pieces

● 2tbsp plain flour, seasoned

● 1tbsp sunflower oil

● 3tbsp desiccated coconut

●50g currants

● 3 cinnamon sticks

● 2 lemongrass sticks, bruised

● 400ml tin coconut milk

● 400ml hot chicken or vegetable stock

● 600g sweet potato, peeled and cut into 5cm chunks

● Juice 2 limes, plus extra wedges to serve

● 2tbsp toasted flaked almonds

FOR THE CURRY PASTE

● 4 banana shallots, roughly chopped

● 6 garlic cloves, roughly chopped

● 5cm piece fresh root ginger, roughly chopped

● 2 red chillies, deseeded and roughly chopped (seeds in, if you prefer it hot)

● 1tbsp ground cumin

● 1tbsp ground coriander

● 1tsp ground turmeric

● 2tbsp sunflower oil

1 To make the curry paste, put all of the ingredients into a food processor and blitz to a coarse texture (you could also use a stick blender). Set aside.

2 Toss the steak in the flour to evenly coat. In a large casserole, heat the oil to high and brown the steak in batches. Transfer to a plate with a slotted spoon and set aside. Reduce the heat and add the curry paste, desiccated coconut, currants, cinnamon and lemongrass sticks; cook for 3min, stirring constantly.

3 Return the steak and any juices to the pan. Stir to coat and pour over the coconut milk and stock. Bring to the boil, reduce to a simmer, cover and cook very gently for 2hr.

4 Stir through sweet potato, return to a simmer and continue cooking for 1hr, until the steak is tender and the sweet potato is cooked through. Stir through the juice of 1-2 limes and season to taste. Sprinkle with the almonds and serve with lime wedges.