INGREDIENTS

• 3 tbsp sunflower oil

• 2 lemongrass stalks, outer leaves removed and chopped

• 3 red onions quartered

• 6 garlic gloves peeled

• 25g fresh ginger peeled and chopped

• 75g / 2.5oz chunk galangal, peeled and roughly chopped

• 3 plump red chillies chopped without deseeding

• 2 tsp ground cumin

• 1 tbsp ground coriander

• 1 tsp ground turmeric

• 1.5kg Manor Farm Beef chunks trimeed and cut into 3cm cubes

• 400 ml can coconut milk

• 4 fresh kaffir lime leaves

• 1 cinnamon stick

• 1 tbsp soft light brown sugar or palm sugar

• 2 tsp tamarind paste or 1 lime juice freshly squeezed

• 2 tbsp dark soya sauce

• 2 tsp flaked sea salt

• freshly ground pepper

• toasted coconut flakes to serve

HOW WE MAKE IT

• STEP 1

  Combine lemongrass, onions, garlic, ginger, galangal and chilli’s in a food processor. Blend to a fine paste .

• STEP 2

  Heat the sunflower oil in a large caserol dish and fry the paste gently for 3-4 minutes, stirring constantly. Add the cumin, corriander and turmeric and cook for 2 minutes.

• STEP 3

  Add the beef to the pan and stir to coat in the paste and spices. Cook for 5 minutes stirring constantly until the meat is very lightly coloured. Pour the coconut milk and 400ml cold water into the caserole dish. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer.

• STEP 4

  Reduce the heat and leave to gently simmer uncovered for about 2.5 - 3 hours, or until the meat is melting, tender and the sauce is very thick, glossy and rich. Stir the beef occasionally towards the beginning of the cooking time then more often as the coconut milk reduces. You don’t want the sauce to stick. Season to taste with salt and pepper.

• About 10 minuites before the beef is ready boil some basmati rice.

• STEP 5

  When the curry is reasy take out the lime leaf and cinnamon stick. Spoon the rice onto warm serving plates with te curry on top and serve with sprinkled coconut flakes, mango chutney and popadoms.