Ingredients

• 700g - 1kg Beef Oyster Blade
• 1 Brown Onion
• ½ Bunch Coriander
• 10 Curry Leaves
• 375g Madras Curry Sauce
• 300ml Beef Stock
• 400ml Coconut Milk
• ¾ Cup Unsweetened Yoghurt
• 1 Lebanese Cucumber
• 2 Cups Basmati Rice
• 1 Packet Naan Bread
• Salt and Pepper
• Ghee or Olive Oil
• ½ tsp Ground Cumin
• ½ tsp Ground Coriander
• 1 Lemon, optional

Method

1. Preheat the oven to 160°C.
   
   
2. Cut the beef into 4cm pieces.  Finely dice the onion.  Wash, pick, and finely chop the coriander, reserving some whole leaves for garnishing.
   
   
3. Bring a large casserole dish to high heat.  Drizzle with olive oil or add some ghee.  Sear the beef for approximately 2-3 minutes on each side until golden brown.  Season with salt and pepper.  Add the onions and cook for 3 minutes.  Add the curry sauce and cook for another 3 minutes.  Stir in the coconut milk.  Add the stock, half of the coriander, and curry leaves.  Mix well, bring to a boil, and then turn off the heat.  Cover and place in the oven.  Cook for 2 hours.
   
   
4. Meanwhile, grate the cucumber using a box grater.  Place the yoghurt in a mixing bowl.  Add the cumin, ground coriander, remaining chopped coriander, cucumber, and season with salt and pepper.  Mix well and refrigerate.
   
   
5. Cook the basmati rice according to packet instructions 30 minutes before the curry is ready.
   
   
6. Heat the naan bread in a frying pan on high heat for approximately 30 seconds on each side.
   
   
7. Remove beef curry from the oven.  Uncover and mix well.  Garnish with coriander leaves and a squeeze of lemon juice.  Serve with basmati rice and cucumber raita.