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Heat half the oil in a 1.7L (3pint) ovenproof casserole dish and brown the beef in batches for 3-4 minutes. Remove from the pan and set aside.
Add the remaining oil and cook the onions and garlic until lightly brown. Stir in the curry paste and cook for 2-3 minutes.
Return the beef to the dish and add the chilli, coconut milk and stock. Season. Bring to the boil, reduce the heat, cover and cook in the oven or on the hob for 1 hour.
Stir in the rice, cover and return to the oven or hob for a further 20 minutes until all the liquid has been absorbed. Add the spinach and tomatoes. Leave to stand covered for 5-10 minutes, garnish with the freshly chopped coriander and flaked almonds and serve immediately.
Choose the strength of curry sauce that suits your family best.
Time to prepare: 10 minutes
675g (1½lb) lean braising or stewing steak, cut into 2.5cm (1inch) cubes
30ml (2tbsp) sunflower oil
2 onions, peeled and sliced
2 garlic cloves,peeled and finely chopped
45ml (3tbsp) Madras curry paste
1 green chilli, deseeded and finely chopped
1 x 400g can reduced-fat coconut milk
850ml (1½pint) good, hot beef stock
Salt and pepper
300g (10½oz) basmati or long-grained rice
100g (4oz) baby spinach leaves
2 medium tomatoes, quartered
Handful freshly chopped coriander, to garnish
Handful toasted flaked almonds, to garnish