INGREDIENTS


8 tbsp vegetable oil
1.5 kg beef blade steak, cut into 5 cm pieces
2 large onions, chopped
6 garlic cloves, sliced
5 cm piece ginger, finely chopped
4 tbsp Madras curry paste
200 ml coconut milk
2 small cinnamon sticks
2 green chillies, halved length ways
1 tsp salt

COOKING DIRECTIONS

Heat 2 tablespoons oil in a large flameproof casserole.

Brown the beef in batches over a medium-high heat, adding a little extra oil as needed, then set the meat aside on a plate.

Heat the rest of the oil, add the onions, garlic and ginger and fry gently for 20 minutes until very soft and light brown.

Transfer to a food processor and blend until smooth.

Return to the pan and add the curry paste, coconut milk, cinnamon sticks, chillies, beef and salt.

Cover and simmer gently for 21/2 hours, uncovering for the last 15 minutes to thicken up the sauce a little.

Remove the cinnamon sticks and serve with steamed rice.