Heat the vegetable oil in a heavy-based saucepan and sear the meat in batches. Remove the meat from the pan and keep warm.
Add the sesame oil and the shallots to the pan and sauté for 2-3 minutes, then add the sweet potato, crushed garlic, ginger, chilli, turmeric, cinnamon, curry powder and black pepper, and cook for 2 minutes, making sure the spices are cooked and sizzling.
Add the beef, lemon rind, coconut milk and stock. Season well with the sea salt and the sugar. Cover and simmer for 1 hour.
If, after this time, the gravy is not thick enough, raise the heat and cook rapidly until it reaches the desired consistency. Serve with steamed Thai rice.
Ingredients
Directions
Heat the vegetable oil in a heavy-based saucepan and sear the meat in batches. Remove the meat from the pan and keep warm.
Add the sesame oil and the shallots to the pan and sauté for 2-3 minutes, then add the sweet potato, crushed garlic, ginger, chilli, turmeric, cinnamon, curry powder and black pepper, and cook for 2 minutes, making sure the spices are cooked and sizzling.
Add the beef, lemon rind, coconut milk and stock. Season well with the sea salt and the sugar. Cover and simmer for 1 hour.
If, after this time, the gravy is not thick enough, raise the heat and cook rapidly until it reaches the desired consistency. Serve with steamed Thai rice.