Serves: 4-6

800g (1 3/4lb) rump beef cut into cubes
3tbsp sesame oil
3tbsp vegetable oil
1 sweet potato, peeled and cubed
16 shallots peeled and left whole
4 cloves of garlic, crushed
1tbsp fresh ginger, peeled and grated
1 red chilli, seeded and finely diced
2tsp turmeric
2tsp ground cinnamon
1/2 cinnamon stick
1tbsp Malaysian curry powder
1/2tsp black pepper
4 lemon rind strips
250ml (8fl oz) thick coconut milk
125ml (4fl oz) beef stock
1tsp sugar
Sea salt and black pepper

To serve
Rice

1. Heat the vegetable oil in a heavy based saucepan and seal the meat in batches. Remove the meat from the pan and keep warm.
2. Add the sesame seed oil and the shallots to the pan and sauté for 2 -3 mins, then add the sweet potatoes, crushed garlic, ginger, turmeric, curry powder, chilli, ground cinnamon, cinnamon stick and black pepper and cook for 2 mins making sure the spices are cooked and sizzling.
3. Add the beef, lemon rind, coconut milk and stock. Season well with the sea salt and the sugar. Cover and simmer for 1hr. If, after this time the gravy is not thick enough, then raise the heat and cook rapidly until the gravy has thickened. Serve with steamed rice.

www.UKShallot.com.

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