Slow-cooked beef curry with fresh coconut chutney

Rich and meaty, with beef so tender you can cut it with a spoon. This easy, make-ahead number will liberate you from the stove, and it’s a great one for the slow cooker.

Serves 8-10 • Prep 20 mins • Cook 3-3½ hrs

1tbsp peanut or vegetable oil

1.5kg beef cheek or shin, cut into

6cm pieces

1 cinnamon stick

3 star anise

4 cardamom pods, bashed

1 stick lemongrass, pressed with the flat side of a knife to release the flavour 4 fresh lime leaves, bashed (or 8 dried) 400ml coconut cream (160ml if using a slow cooker)

300ml rich beef stock (200ml if using a slow cooker)

100g crunchy peanut butter

2tbsp dark brown sugar

2tbsp tamarind paste

2tbsp ketjap manis (or use soy and a little more sugar)

2tbsp fish sauce

500g potatoes, peeled, cut into

5cm pieces

Roti or rice, crispy fried shallots, roasted peanuts, coriander leaves and lime wedges, to serve

Coconut chutney (see Cook's tip)

For the curry paste:

2 banana shallots, roughly chopped 5 garlic cloves, bashed

2 red chillies, roughly chopped, plus extra cut into fine strips, to serve 5cm piece fresh ginger, finely chopped, plus extra cut into fine strips, to serve

Juice 2 limes, plus extra to season 1tbsp lemongrass paste

1tbsp ground cumin

1tsp ground nutmeg

½tsp ground cloves

1 Put the curry paste ingredients into a small food processor and whizz until finely chopped.

2 Heat the oil in a large, heavy-based saucepan over a medium-high heat. Season the beef with salt and cook in batches until well browned all over.

Set aside on a plate or add to the slow cooker. Add the whole spices, lemongrass and lime leaves, and cook for 2 mins until fragrant.

3 Add the curry paste to the pan and cook, stirring for 2 mins, until darkened, then return the beef to the pan and add the remaining ingredients and some seasoning. Bring to the boil, then reduce the heat to low. Cover and simmer for 2½-3 hrs, until the beef is tender, adding the potato for the last hour. If using a slow cooker, cook on high for 4 hrs, adding the potatoes for the final hour.

4 Taste the sauce and adjust the seasoning with more fish sauce, sugar or lime juice as liked.

5 Meanwhile, for the chutney, whizz all the ingredients together in a small food processor until finely chopped. Season with salt, then set aside.

6 Serve the curry with roti or rice, and top with crispy fried shallots, roasted peanuts, sliced chilli and ginger, coriander leaves, lime wedges and coconut chutney.

Per serving: 470 cals, 25g fat, 14g sat fat, 21g carbs >>