Ingredients:
675g beef, cubed
3 onions, finely chopped
2 garlic cloves, finely chopped
2 dessert spoons ./search.php?cat=1&ingredient=curry+paste&t=1">curry paste
1 dessert spoon tomato purée
60g ghee or butter
2 tbsp lemon juice
salt, to taste
1 tbsp desiccated coconut
Method:
Melt the ghee or butter in a pan. When hot, add the onions and fry for 4 minutes. Now stir in the tomato purée and the ./search.php?cat=1&ingredient=curry+paste&t=1">curry paste. Continue frying, stirring frequently, for four minutes more before adding the meat.
Stir to combine, bring to a simmer, cover the pan with a tight-fitting lid and cook for about 30 minutes, or until the meat is tender. Check the contents of the pan on occasion and if the mixture seems to become too thick (or is likely to burn) stir in a little boiling water.
Just before serving, stir in the lemon juice and season to taste with salt. Finally stir in the desiccated coconut (this will help dry up any excess moisture) and serve hot.