8 tablespoons Vegetable oil
1 1/2 kilograms beef blade steak
2 large Onions
6 medium cloves garlic
1 5 cm piece ginger
4 tablespoons Madras curry paste
200 mililiters Coconut milk
2 small sticks cinnamon
2 small green chillies
1 teaspoon Salt
1. Heat 2 tablespoons oil in a large flameproof casserole. Brown the beef in batches over a medium-high heat, adding a little extra oil as needed, then set the meat aside on a plate.
2. Heat the rest of the oil, add the onions, garlic and ginger and fry gently for 20 minutes until very soft and light brown. Transfer to a food processor and blend until smooth. Return to the pan and add the curry paste, coconut milk, cinnamon sticks, chillies, beef and salt. Cover and simmer gently for 21/2 hours, uncovering for the last 15 minutes to thicken up the sauce a little. Remove the cinnamon sticks and serve with steamed rice.