Coconut beef curry with turmeric rice

Serves 4

Ingredients:
2’ tablespoons oil
1 large onion, sliced
2’ tablespoons vindaloo curry paste
1 kg chuck steak, trimmed and cubed
1 cup (250 ml) beef stock
900 ml coconut cream
1 ‘/4 cups (250 g) basmati rice
1‘/4 teaspoon ground turmeric

Method:
Heat the oil in a large saucepan over medium—high heat. Add the onion and cook for 2-3 minutes, or until starting to soften. Add the curry paste and stir for 1 minute, or until fragrant. Add the steak and brown evenly for about 5 minutes.

Pour in the stock and bring to the boil. Reduce the heat to very low and simmer, covered, for 1 hour, or until the meat is tender. Uncover and cook for 15 minutes to reduce the sauce.

Add the coconut cream, return to the boil, then simmer over low heat for 15-20 minutes, or until the beef is tender and the sauce has reduced.

About 25 minutes before the beef is ready, rinse the rice and place it in a large saucepan. Add the turmeric and 13/4 cups (440 ml) water and bring to the boil. Reduce the heat to very low, then cook, covered, for 10 minutes.  Remove from the heat and leave to stand, covered, for 10 minutes. Divide the rice among four wide serving bowls and top with the beef curry.

Note: Although this curry cooks for a
long time, it is prepared very quickly.