| 1 tablespoon coconut oil |
|
season beef with salt and pepper, then fry in batches in hot oil until lightly browned |
Combine in casserole dish. Stir well and bring to a simmer. Cover, and cook in moderately slow oven for 3 hours or until tender. |
| 600g beef braising steak |
cut into 4cm chunks |
| 1 tablespoon coconut oil |
|
fry gently for 5 minutes, stirring constantly |
| 6 cloves garlic |
|
blitz in food processor until very finely chopped |
| 50g fresh root ginger |
peel, chop roughly |
| 2 medium red onions |
peel, quarter |
| 1 teaspoon chilli flakes |
|
| 2 400ml can coconut milk |
|
| 3 tablespoons dark soy sauce |
|
| 1 beef stock cube |
crumble |
| 1/2 teaspoon ground cinnamon |
|
| 2 stalks lemongrass |
bash with a rolling pin |
| raita |
| 1/3 cucumber |
cut in half lengthways, scoop out seeds, coarsely grate flesh onto a board, squeeze and transfer to bowl |
combine, mix well, and chill 30 minutes; keep chilled until ready to serve |
| 150g full fat Greek yoghurt |
|
| 4 tablespoons fresh mint |
chopped finely |
| salt and pepper |
|