Peshwari Beef

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

Hands-on time 15min. Cooking time about 3hr 30min. Serves 6

1kg (2lb 3½oz) braising steak, cut into 5cm (2in) pieces 2tbsp plain flour, seasoned 1tbsp sunflower oil 3 cinnamon sticks 2 lemongrass sticks, bruised 3tbsp desiccated coconut 50g (2oz) currants 400ml tin coconut milk 400ml (14fl oz) hot chicken or vegetable stock 600g (1lb 5oz) sweet potato, peeled and cut into 5cm (2in) chunks Juice 2 limes, plus extra to garnish 2tbsp toasted flaked almonds Five Spice Rice, page 141, and Garlic Naans, page 143, to serve (optional) for the curry paste 4 banana shallots, roughly chopped 6 garlic cloves, roughly chopped 5cm (2in) piece fresh ginger, roughly chopped 2 red chillies, deseeded and roughly chopped (keep the seeds in, if you prefer) 1tbsp ground cumin 1tbsp ground coriander 1tsp ground turmeric 2tbsp sunflower oil

1 To make the curry paste, put all ingredients into a food processor and whizz to a coarse texture, or 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, remove to a plate with a slotted spoon and set aside. Reduce the heat and add the curry paste, cinnamon and lemongrass sticks, desiccated coconut and currants; 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 the 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 Garlic Naans and Five Spice Rice, if you like.

PER SERVING 597cals, 42g protein, 32g fat (17g saturates), 33g carbs (13g total sugars), 5g fibre

GET AHEAD Make up to a day ahead, cover and keep chilled. Gently reheat, stirring often, until piping hot throughout.