Win the Curry Cup with this one

Traditionally this is a hot curry, but you can make it any way you like – it’ll still be delicious.

You need (for 4 servings):

• 2 tablespoons butter
• 2 onions, peeled and chopped
• 2 cloves garlic, crushed
• 1 teaspoon ginger paste
• 1 teaspoon dried chilli flakes
• 2 teaspoon ground coriander
• 2 teaspoon ground turmeric
• ¼ teaspoon white pepper
• 1 kg deboned, cubed beef
• 1 cup boiling water
• 1 x 400 g tin coconut cream
• 1 teaspoon salt
•  juice of ¼ lemon
• coconut to sprinkle on top

Fry the spices. Melt the butter and fry the onion and garlic until soft. Add the ginger paste as well as the chilli flakes, coriander, turmeric and pepper and stir it in the butter mixture for a few seconds.

All together now. Add the meat and stir for another minute or two until the meat is covered in spice. Add the water and finally the coconut cream. Cover the mixture and simmer on low heat for 1½ hour or until the meat is nice and tender. Check the dish frequently to ensure there is enough moisture while it simmers. If it’s too watery at the end of the cooking process, boil it on high heat with the lid off so the liquid can evaporate and thicken.

Round off. Stir in the salt and lemon juice last. Sprinkle the dried coconut over it when serving.