Goan Beef and Coconut Milk Curry

1. Preheat oven to 200°C (400°F).
2. Heat 1 tbsp oil in a large saucepan over a high heat. Add the beef to the pan and cook for about 5 minutes so the meat has sealed.
3. Turn the heat down to medium and add the rest of the oil then fry the onion until browned. Then add Shemin’s Goan Indian Curry Paste and a splash of water. Let the spices cook for a further 3 minutes, then add the tomatoes and let the mixture simmer for about 5 minutes.
4. Add the beef, the coconut milk, half the fresh coriander to the curry sauce and cook for 5 minutes. Check the seasoning and add some salt if necessary.
5. Transfer to an oven proof dish and then place in the oven for an hour. Check the curry half-way through to ensure it’s not too dry, if it is, then add a little water.
6. When done, add lime juice to taste and stir in the rest of the chopped coriander.
7. Serve with rice or Shemin’s Indian Breads

TIP: You can also cook this curry in a slow cooker on high for 4 hours or on low for 6 hours. You can garnish this curry as in the picture by adding some fresh coriander, fresh chilies and Shemin’s Cassia Cinnamon Bark.