Mum’s Beef Curry

1 diced onion
2 garlic cloves, diced
2cm piece ginger, minced
pinch of chilli flakes

1kg diced beef

Spice Mixture I like cardamom, cloves and cinnamon. Either use ground spices or grind your own. Or use this combination. 1 cinnamon stick, 6 cloves, 3 Tb garam masala, 2 teaspoons ground coriander. It really is up to you. Most recipes use turmeric and cumin, but I don’t like them so I leave them out. I grind whole spices, but you can easily use pre ground ones.

(optional - 400g tin crushed tomatoes)
400ml can coconut milk
Juice half a lemon
Remaining spice mix

Green coriander
Grated coconut

1. Heat oven to 150C. Heat a large fry pan or saucepan which preferably can go in the oven over medium high heat. This uses only 1 pan for the whole recipe.
2. Dice and fry the onion in a little oil – plain or coconut. When it is brown add chilli, garlic and ginger. Heat for 1 minute, then remove from pan.
3. Turn heat to high, add a little more oil and add half of the beef to the pan. Leave without turning so it browns on one side. Stir and remove when it starts to get liquid in the bottom of the pan. Repeat with the remaining beef. This step is optional, but it gives the curry a deeper beefier flavour.
4. Add a little more oil to the pan and gently fry most of your spice mix. Reserve a teaspoon to add just before serving for a fresher spice flavour.
5. Add beef and onion mix to the pan with a little water (or crushed tomatoes) to come half way up the beef mixture. Bring back to the boil and place in the oven for 1-2 hours, depending on the cut of beef used. (It can also be kept on the top of the stove, but the heat is harsher and you will need to stir it to make sure it cooks evenly. Try to stop it from actually boiling, instead have a few little bubbles come up every few seconds.)
6. Add coconut cream and reheat. If it is too liquid, remove the meat and turn the heat high to evaporate the excess liquid.
7. Add lemon juice and remaining spice mix. Stir in well.
8. To serve I like to place the rice around the outside of the plate and place the meat and sauce in the middle. I surround the rice with the accompaniments.