Ingredients
1.5 kg beef chuck steak, cut into 3 cm pieces
Salt and pepper, to taste
2 tbsp vegetable oil
2 small onions, thinly sliced
400 ml can coconut milk
1½ cups beef stock
250 g green beans, trimmed
Garlic flatbread, to serve
steamed basmati rice, to serve
Fresh coriander, to garnish
Korma paste
⅓ cup roasted unsalted cashew nuts
2 cloves garlic, peeled
3 cm piece fresh ginger, peeled, chopped
2 tbsp desiccated coconut
2 tbsp vegetable oil
1 tbsp tomato paste
½ cup fresh coriander leaves, firmly packed
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
Method
- Season beef with salt and pepper. Heat half the oil in a large, flameproof casserole dish (16-cup capacity) over a medium to high heat. Add beef in four batches. Cook for about 2 minutes before turning to brown the other side. Remove.
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Heat remaining oil in same dish. Add onions. Cook, stirring, until soft. Add korma paste. Stir for about 5 minutes, or until caramelised. Return beef with milk and stock. Bring to boil. Cover with lid.
- Cook in a moderately slow oven (160C) for 2 hours, or until beef is tender. Add beans in last 10 minutes of cooking.
- Serve with garlic flatbread and rice. Garnish with coriander sprigs.
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To make paste, combine cashews, garlic, ginger and coconut in a food processor. Process until finely chopped. Add oil, paste, coriander and spices. Process to form a smooth paste.