All curries have an infinitely better flavour if left to go cold overnight and are reheated the following day. For extra 'bite', add more lemon juice before serving.
750 g (l 1/2 lb) stewing steak, trimmed of excess fat and cut into 1 cm (1/2 inch) cubes
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chilli powder
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
1 onion, sliced
1 clove garlic, crushed (optional)
350 ml (12 fl oz) beef stock
1 tablespoon desiccated coconut
1 tablespoon lemon juice
1. Put the coriander, turmeric, chilli and ginger in a bowl and gradually add a little water, stirring all the time until a smooth paste is formed. Set aside.
2. Heat the oil in a large flameproof casserole, add the onion and garlic, if using, and fry for 5 minutes until the onion is soft and lightly coloured.
3. Stir in the spicy paste and fry for a further 3-4 minutes, stirring all the time.
4. Add the meat and fry for a further 3-4 minutes, stirring to cook on all sides in the spices. Stir in the stock and bring to the boil, then lower
the heat and stir in the coconut, lemon juice and salt to taste. Cover and simmer gently for 2 hours until the meat is tender.
5. Taste and adjust seasoning then serve hot, straight from the casserole.
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