5cm (2 inch) piece of fresh root ginger,
peeled and grated
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cardamom
4 curry leaves
1 star anise
To garnish -
red chilies, sliced
To make the
spice paste, heat the oil in a saucepan, add the shallots, garlic and
ginger, and fry over a low heat, stirring frequently, for 5 minutes until
softened. And the remaining ingredients and fry for 1 minute.
Add the beef
and stir well to coat it in the spice mixture. Add the potatoes, chilies,
salt and coconut milk. Stir to combine, bring to the boil, then reduce the
heat, cover the pan and simmer gently, stirring occasionally, for 40
minutes until the beef strips are tender and the potatoes are cooked.
Stir in the
lime juice and sugar and cook, uncovered, for a further 2 minutes. Taste
and adjust the seasoning, if necessary, and serve hot, garnished with
sliced red chilies.
This hearty curry makes the most of
fragrant spices to deliver an intricate flavor. The beef and potatoes
act as sponges for the delicious paste.