Beef, potato and banana curry with cashew rice

• sunflower oil↗2 tbsp tbsp
• beef stewing↗800g g

  cut into cubes

• onion↗2

  finely chopped

• lemongrass↗2

  stalks, crushed

• grated ginger2 tbsp tbsp
• tamarind paste2 tbsp tbsp
• garlic cloves↗3

  finely chopped

• ground turmeric1 tsp tsp
• medium curry↗2 tbsp tbsp
• brown sugar↗2 tsp tsp
• canned coconut milk↗400ml ml
• packet of young potatoes500g g

  cut in half

• bananas↗3 small or 2 large slightly underripe

  sliced 2 cm thick

• garam masala↗2 tsp tsp
• coriander↗small pack

  leaves only

• лимонний сікsqueeze of

  (за бажанням)

• кеш'ю↗140g

  легко розчавлене

• рис басматі↗300g
• хрустка цибуля4 tbsp

  – приготувати власноруч (див. пораду нижче) або знайти в упаковках разом з крутонами в супермаркетах

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C convection/gas 4 and heat half the oil in a large pan. Brown the beef in batches until golden, then transfer to an oven‑proof pot. Add the remaining oil to the pan with the onion and sauté over low heat until soft. Add lemongrass, ginger, tamarind, garlic, turmeric, curry, sugar and 2 tsp salt, and fry for a few minutes until fragrant. Add the coconut milk with 1 cup water, stir in the beef and bring to a gentle boil. Cover and bake for 1 hour. Meanwhile, toast the cashews in a dry pan until golden.

2. 2

   After 1 hour, add the young potatoes and cook for another hour until the potatoes are tender, removing the lid halfway through. If needed, cool and refrigerate or freeze if preparing in advance.

3. 3

   Return the pot to the stove. Add the bananas and garam masala and simmer uncovered for 10 minutes until the sauce thickens.

4. 4

   Cook the rice according to the package instructions, then mix it with the cashews, crispy onions and a pinch of salt. Sprinkle with coriander leaves, season well, and taste – you may need a little lemon juice to finish.