Braised sweetcorn works well as a light accompaniment to the steak curry, the lemongrass adding a unique aroma and flavour that cuts through the delicate sweetness of the corn. Try buying a bunch of fresh lemongrass – the rest of the stalks can be frozen and used at a later date.
By Sue Lawrence
Diced steak curry with coconut and ginger
Preheat the oven to 150ºC/300°F. Heat 2 tbsp of the oil in a large flameproof casserole dish, then add the onions and gently fry for 10 minutes. Add the garlic, ginger and green chillies and cook for 2 to 3 minutes, then add the curry powder, cumin and cardamom pods, stir and cook for 1 minute. Remove from the pan and keep to one side.
Heat another 2 tbsp of oil in the pan. Toss the diced beef in the flour and add to the pan to brown all over. Return the reserved mixture to the pan, add the coconut milk, tomato purée and stock, season with salt and pepper, and bring to the boil.
Remove from the heat, cover and cook in a preheated oven at 150°C/300°F for 2 to 3 hours, stirring once.
Chef’s tip: If you prefer a mild curry, remove the seeds from the green chillies before you chop them.
Serve with rice, naan bread, and a selection of your favourite Indian chutneys.
Heat the butter and oil in a large pan and add the sweetcorn, lemongrass and chilli. Stir for 2 minutes. Add the lime zest and juice, with 4 tbsp water.
Cover and cook for 6 to 8 minutes, stirring every now and then, until the corn is cooked. Keep an eye on the liquid and top up a little if needed.
Season to taste and stir in the coriander to serve.
(24 October 2013)