Beef Curry (Indonesia)

Put the meat into a bowl. Add the grated coconut and 2 tbsp soy sauce, mix well, cover and marinate for about 2 hours.

Peel, halve and slice the onions. Heat 2 tbsp oil in a wok and sweat the onions until translucent. Then take out of the wok.

Heat the rest of the oil and brown the meat on all sides. Stir in the curry paste and fry briefly.

Stir in the coconut milk and stock, then transfer to a pan. Wash, trim and finely chop the chilli. Peel and finely chop the garlic and add to the pan with the onions, chilli, cinnamon and kaffir lime leaves. Cook over a low heat for 1.5-2 hours, stirring occasionally, until the meat is tender. Add a little more stock if necessary. Meanwhile boil or steam the rice according to the package instructions.

Remove the cinnamon stick and kaffir lime leaves from the curry (simmer the sauce to reduce it slightly if necessary). Mix the cornflour with a little cold water, stir into the curry and cook until it thickens. Add soy sauce, cayenne pepper and lime juice to taste and serve with the rice.

For the curry paste, slit the chillies open lengthwise, remove the seeds and inner ribs and finely chop the flesh. Peel and finely chop the shallots and garlic. Toast the coriander, cumin, shrimp paste and pepper in a dry frying pan for about 3 minutes, until the aromas are released.

Remove the hard outside leaves from the lemon grass and chop finely.