Beat the beef steaks with a rolling pin or the back of a wooden spoon
until they are 5 mm (1/4 inch) thick. Cut each steak in half to give 8
pieces. Place the steaks in a non-metallic dish. Add the red wine and
spices and leave to marinate in the refrigerator for up to 24 hours.
Heat the oil in
a frying pan or wok and stir-fry the curry puree for 5 minutes. Add the
curry paste and mix well. Lift the steaks out of the marinade and add to
the pan 2 at a time. Fry the steaks quickly to seal - allowing about 20
seconds on each side.
When all the
steaks are in the pan and are brown, add the milk, ground almonds, coconut
and the marinade. Simmer for 10 minutes, until the meat is cooked.
Transfer to a
warmed serving dish and pour the cream over the top. Garnish with parsley
and pistachio nuts.
This dish of marinated beef cooked with
milk, almonds and coconut uses a curry paste, which is simply a 'wet'
blend of spices - as opposed to a 'dry' blend such as garam masala -
cooked with oil and vinegar, which help to preserve them.