Step 1

Place all the ingredients for the spice paste ingredients in a small food processor and whizz until fine.

Step 2

Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.

Step 3

Lower heat to medium low. Add the prepared paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens

Step 4

Add all remaining curry ingredients and the beef. Stir to combine.

Step 5

Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

Step 6

Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.

Step 7

Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender.

Step 8

Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef.

Step 9

The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking.

Step 10

Serve with rice, a sprinkling of chilli, and even sweet and sour pickles!