Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
3
Low
Nutrition per serving
Calories628.9 kcal (31%)
Total Fat47.1 g (67%)
Carbs11.7 g (5%)
Sugars2.2 g (2%)
Protein43.6 g (87%)
Sodium1672 mg (84%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 170°C/fan 150°C/Gas
Step 2
Season the beef with a sea salt and lots of freshly ground black pepper.
Step 3
Put the garlic, ginger, onions and chilli flakes in a food processor and blitz until very finely chopped.
Step 4
Heat 1 tablespoon of the oil in a large non-stick frying pan over a high heat.
Step 5
Fry the beef in two batches until lightly browned on all sides and transfer to a flame-proof casserole dish
Step 6
Add the remaining oil to the pan and gently fry the garlic and onion mixture for 5 minutes, stirring constantly.
Step 7
Add to the casserole with the beef and stir in the coconut milk, soy sauce and 200ml water.
Step 8
Crumble in the stock cube and add the cinnamon.
Step 9
If using lemongrass, snap each stalk twice without completely separating the pieces, or bash with a rolling pin, and add to the curry (this will release their flavour).
Step 10
Stir well and bring to a simmer.
Step 11
Cover with a lid and cook in the oven for 2 3/4-–3 1/4 hours, or until the beef is meltingly tender.
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