Organic Beef Curry

Serves 4 to 6

1kg diced Blackwood beef chuck or 1kg braising beef
Dry Spice Mix
2T ground coriander, 1 tsp ground cumin, 1 tsp ground tumeric, 1 tsp cracked black pepper, 1 tsp chilli powder
Wet Spice Mix
4 garlic cloves, 1 knob of ginger and 2 sticks lemongrass - minced
1 lime - juiced
3 T peanut oil or coconut oil
2 T tomato paste
1 cups beef stock
1 cup coconut milk
1 handfule each of fresh basil and coriander leaves, roughly torn

In a dry pan with no oil, roast dry spice mix over low heat until fragrant. Remove and set aside.

Turn up pan heat to high, add peanut or coconut oil and sear beef in 2 to 3 batches, adding salt and pepper if desired. Set aside.

Heat a large saucepan and add remaining oil. over a low heat, cook wet spice mix until fragrant and lighlty browned.

To the saucepan add dry spice mix, browned organic beef, lime juice, tomato paste, beef stock and coconut milk. Bring to the boil and immediately turn to lowest possible setting and cover with a lid. Allow to cook for at least 1.5 hours or until beef is tender.

Add the basil and coriander. Serve with Basmati rice and natural yoghurt.