I fell victim again last week to the discount book man that visits work. I honestly think that if I buy any more cook books I might have to start up a cook book library and hire them out. One of the books was ‘The Hairy Bikers – Great Curries’, which is where this recipe has come from. I had a flick through it initially has was totally sucked in by the amount of wonderful curries, sides, starters and chutneys that had, and from all over the world too. They even have a recipe for your classic British chip shop curry sauce, which I am definitely going to have to try!
One of the great things about this recipe; bar it tasting amazing, is that the longer it cooks the better it taste. Sam had gone for a run the night I cooked it and said he was going to be an hour so I therefore aimed to cook it for when he got back. His run turned into more of a marathon (slight exaggeration), and he ended up being gone for nearly 2 hours. The dinner was however not at all ruined; infact the meat was more tender and the sauce was thicker and richer. Shame the same can’t be said for the rice!
– 2 stalks lemon grass – peeled, topped and tailed and roughly chopped
– 2 onions – peeled and roughly chopped
– 6 garlic cloves – peeled and roughly chopped
– 30g fresh root ginger – peeled and roughly chopped
– 2 red chilli – seeds removed and roughly chopped
– 2 tbsp sunflower oil
– ½ tbsp. cumin
– 1 tbsp ground coriander
– 1 tsp turmeric
– 500g beef steak – trimmed and cut into chunks
– 2 peppers – I used 1 green, 1 red and 1 yellow
– 1 x 400g tin coconut milk
– 200ml cold water
– 3 kaffir lime leaves
– 1 cinnamon stick
– 1 tbsp light soft brown sugar
– Juice of 1 lime
– 1 ½ tbsp. soy sauce
– Salt and pepper
Blend together the onions, lemongrass, garlic, ginger and chilli until it is a smooth paste
Heat the oil in a casserole dish and fry the onion paste for 3-4 minutes, stirring continuously. Add the cumin, coriander and turmeric, stir and cook for another 2 minutes.
Add the beef and the peppers and stir continuously until the meat is lightly brown all over.
Add the remaining ingredients, bring to a simmer and then turn down the heat and leave to simmer for 2 to 2 and a half hours. Leave uncovered and you will find yourself at the end with a beautiful, thick and rich curry.
Alternatively, this would be a great slow cooker recipe.