This fall-apart beef dish is the curry you’ve been missing in your life. No exaggeration, it’s so rich and warming, and frankly my life is better for trying this dish!!!

I made this on the hob but you could easily do this in a slow cooker or in the oven, and make the paste ahead of time, whack it on in the morning, go about your day and come back to it 8 hours later. My tastebuds are tingling just at the thought.

Serves: 4-6

Prep time: 15 mins

Cooking time: 2hrs 30 mins

Ingredients

For the paste

• 1 red onion,
• 2 red chillies,
• 2 tsp ground coriander
• 2 tsp cumin
• ½ tsp cinnamon
• ½ tsp pepper
• 3 cloves of garlic,
• 2 sticks of lemongrass,
• 5cm piece ginger, peeled
• 3 tsp fish sauce
• 1 tsp brown sugar
• 10 fresh coriander stalks
• ½ tsp salt

For the rest of the curry

• 2 tbsp olive oil
• 1kg braising beef, chopped into chunks
• 400ml beef stock
• 400ml coconut milk
• Handful of small potatoes cut into half

Method

1. Place all the paste ingredients into a food processor and blend until it forms a paste.
2. Heat the oil in a large frying pan and add the beef until its browned on all sides, then add the paste and allow the spices to cook out for a few minutes.
3. Then add the beef stock and coconut milk, pop on the lid and turn the heat down to low, and let it simmer for 2 hours.
4. After 2 hours add the potatoes and cook for a further 30 minutes or until the potatoes are tender.
5. Serve on a bed of fluffy rice