Beef curry

Serves 4 Preparation time: 30 minutes Cooking time: 3 hours

• 15ml oil • 1kg beef short rib and chuck cubes • 30ml tamarind paste, mixed with 125ml warm water • 400ml coconut milk • 3 lime leaves • 125ml coconut, toasted • 15ml light brown sugar

SPICY PASTE

• 15ml coriander seeds • 5ml cumin seeds • 1 cinnamon stick • 4 cloves • 5ml chilli flakes (or to taste) • 1 large knob of ginger, peeled and very finely chopped • 3 cloves garlic, very finely chopped • 1 stalk lemongrass, peeled and crushed • 1 small onion, very finely chopped • 5ml freshly grated turmeric

1 Make the spicy paste Roast the coriander, cumin, cinnamon stick and cloves together in a dry pan until aromatic (this step is optional, but it improves the flavour). Spoon into a mortar and pestle, and grind. Mix with the rest of the paste ingredients and about 30ml water to form a coarse paste.

2 Fry the spicy paste in the oil until aromatic (1–2 minutes). Add the meat and cook until thoroughly coated with the spicy paste and starting to brown. Add the remaining ingredients and reduce the heat to very low. Cook slowly with the lid on for 2 hours. Remove the lid and simmer for a further 45 minutes, stirring occasionally to prevent it from burning as the sauce reduces. Check the seasoning and serve with fragrant basmati rice, sambals and sliced banana.