Ingredients:
1kg gravy beef. – cut into approximately 4-5cm chunks (If you can get this from a butcher the quality is far better than supermarket quality)
1 tin (400ml) coconut cream
1 large brown onion, diced
4 cloves of garlic, crushed
1tsp traditional curry powder
2 tsp Malaysian curry powder (I use the *Ayams brand that comes in a tin found in asian or Indian grocers. Other brands are fine)
1 tsp ground cumin
1 tsp ground coriander or crushed coriander seeds
2 tbsp fresh ginger – finely diced
1 long red chilli, de seeded and finely diced, Plus extra for serving optional.
2 tsp brown sugar
1 lime, zest and juice
Salt & peper
1/2 bunch of fresh coriander, roughly chopped
6 shallots/spring onions, sliced
2 tbsp cornflour, dissolved in 4-5 tbsp cold water (no need till the last hour of cooking)