For the rice


  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and heat half the oil in a large frying pan. Brown the beef in batches, and transfer to a flameproof casserole dish. Add the remaining oil to the pan with the onions, and fry gently until softened. Stir in the lemongrass, ginger, tamarind, garlic, turmeric, curry powder, sugar and 2 tsp salt, and fry for a few mins until fragrant. Add the coconut milk with 1 can of water, stir into the beef and bring to a simmer. Cover and bake for 1 hr. Meanwhile, toast the cashews in a dry frying pan until golden.

  • STEP 2

    After 1 hr, stir in the new potatoes and cook for 1 hr more until the potatoes are tender, removing the lid halfway. Can be cooled and chilled, or frozen, if preparing ahead.

  • STEP 3

    Put the casserole back onto the hob. Stir in the bananas and garam masala and simmer, uncovered, for 10 mins until the sauce has thickened.

  • STEP 4

    Cook the rice following pack instructions, then mix with the cashews, crispy onions and some salt. Scatter the curry with coriander, season well, then taste – it may need a squeeze of lemon to finish it off.


Heat enough vegetable oil to come about 5cm up the side of a deep saucepan, about 500ml. Once hot, fry 1 onion, thinly sliced, for 1-2 mins until golden and crisp. Drain on kitchen paper and sprinkle with salt.

Goes well with


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