Banana and tamarind add a rich sweetness to this slow-cooked spice pot with nutty basmati and a coconut sauce
Prep:30 mins
Serves 4
2 tbsp sunflower oil800g stewing beef, cut into chunks2 onions, chopped2 lemongrass stalks, bashed2 tbsp grated ginger2 tbsp tamarind paste3 garlic cloves, crushed1 tsp ground turmeric2 tbsp medium curry powder2 tsp brown sugar400ml can coconut milk500g bag new potatoes, halved3 small or 2 large slightly underripe bananas, cut into 2cm-thick slices2 tsp garam masalasmall pack coriander, leaves onlysqueeze of lemon juice (optional)
STEP 1Heat oven to 180C/160C fan/gas 4 and heat half the oil in a large frying pan. Brown the beef in batches, and transfer to a flameproof casserole dish. Add the remaining oil to the pan with the onions, and fry gently until softened. Stir in the lemongrass, ginger, tamarind, garlic, turmeric, curry powder, sugar and 2 tsp salt, and fry for a few mins until fragrant. Add the coconut milk with 1 can of water, stir into the beef and bring to a simmer. Cover and bake for 1 hr. Meanwhile, toast the cashews in a dry frying pan until golden.STEP 2After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. Can be cooled and chilled, or frozen, if preparing ahead.STEP 3Put the casserole back onto the hob. Stir in the bananas and garam masala and simmer, uncovered, for 10 mins until the sauce has thickened.STEP 4Cook the rice following pack instructions, then mix with the cashews, crispy onions and some salt. Scatter the curry with coriander, season well, then taste – it may need a squeeze of lemon to finish it off.
