Recipe & Image taken from www.channel4.com
8 tbsp vegetable oil
1.5kg beef blade steak, cut into 5cm pieces
2 large onions, chopped
6 garlic cloves, sliced
5cm piece ginger, finely chopped
4 tbsp Madras curry paste
200ml coconut milk
2 small cinnamon sticks
2 green chillies, halved lengthways
1 tsp salt
Heat 2 tablespoons oil in a large flameproof casserole. Brown the beef in batches over a medium-high heat, adding a little extra oil as needed, then set the meat aside on a plate.
Heat the rest of the oil, add the onions, garlic and ginger and fry gently for 20 minutes until very soft and light brown.
Transfer to a food processor and blend until smooth. Return to the pan and add the curry paste, coconut milk, cinnamon sticks, chilies, beef and salt.
Cover and simmer gently for 21/2 hours, uncovering for the last 15 minutes to thicken up the sauce a little.
Remove the cinnamon sticks and serve with steamed rice