Beef, Shallot and Sweet Potato Redang

Ingredients

Method
Heat the vegetable oil in a heavy based saucepan and seal the meat in batches. Remove the meat from the pan and keep it warm. Add the sesame seed oil and the shallots to the pan and sauté for 2 – 3 minutes, then add the sweet potatoes, crushed garlic, ginger, turmeric, curry powder, chilli, ground cinnamon, cinnamon stick and black pepper and cook for 2 minutes making sure the spices are cooked and sizzling.

Add the beef, lemon rind, coconut milk and stock. Season well with the sea salt and the sugar.

Cover and simmer for 1 hour. If, after this time the gravy is not thick enough, then raise the heat and cook rapidly until the gravy has thickened. 

Serve with steamed Thai rice.

This recipe by Rachel Green, TV’s ‘Flying Cook’, is supplied by www.ukshallot.com