Beef Madras

1. Heat the oil in a heavy bottomed saucepan with a tight fitting lid. Add the onions and cook for 5-8 minutes, stirring frequently, until the onions are golden brown. Add Shemin’s Indian Curry Paste and a splash of water, then cook for a couple of minutes until you can smell the wonderful aromas.
2. Add the fresh chilli and meat, and stir until the meat is coated with the curry sauce. Then add the stock and tin tomatoes and bring to the boil. Reduce the heat to the lowest level, cover tightly and simmer for an hour and half or until the beef is tender. Check occasionally that the meat is not catching on the base of the pan. Add a little water if you need to.
3. When cooked, stir in Shemin’s Garam Masala, lemon juice and season to taste. If necessary, keep the lid off and bring to the boil to thicken the sauce if required.
5. Garnish with toasted coconut flakes and serve with rice.