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2 tbsp groundnut oil
5 shallots, chopped
2 garlic cloves, crushed
5cm / 2 inch piece of fresh root ginger,
grated
2 tbsp hot curry powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cardamom
4 curry leaves
1 star anise
4 cloves
375g / 12 oz sirloin steak, cut into 1cm /
1/2 inch strips
300g / 10oz potatoes, peeled and cut into
medium chunks
2 large red chilies, deseeded and finely
chopped
1/2 tsp salt
300ml / 1/2 pint coconut milk
2 tbsp lime juice
1 tsp soft brown sugar
sliced red chilies, to garnish |
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Method :
Heat the oil
in a saucepan. Add the shallots, garlic and ginger, and fry over a low
heat, stirring frequently, for 5 minutes until softened. Add the curry
powder, cinnamon, cumin, coriander, cardamom, curry leaves, star anise
and cloves and fry for 1 minute.
Add the beef
and stir well to coat it in the spice mixture. Add the potatoes,
chilies, salt and coconut milk. Stir to continue, bring to the boil,
then reduce the heat, cover the pan and simmer gently, stirring
occasionally, for 40 minutes until the beef is tender and the potatoes
are cooked.
Stir in the
lime juice and brown sugar and cook, uncovered, for 2 minutes. Taste and
adjust the seasoning, if necessary, and serve hot, garnished with sliced
red chilies.
Serves 4
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