Kolkata beef and coconut curry

It's been a while since I posted a recipe here on Planethalder. When it was still fashionable, I thrived on the protein-rich Atkins diet. Beef is my favourite meat and I nearly always choose it if it's on the menu. Steak done rare is my ultimate dish and it is what I ate, with rocket and sun-blush tomatoes dressed with balsamic vinegar and parmesan shavings, at Caffe Caldesi in Marylebone on Friday night after work. This weekend, we visited my parents in Suffolk. One of the wonderful things about visiting my mum and dad is the fantastic, home cooking. On Saturday, my mother cooked us an array of mouth-watering Indian dishes: dal with sultanas and fresh coconut pieces, curried mixed vegetables, plump cod steaks in a spiced coconut and mango sauce, and this dish - Kolkata beef and coconut curry...

Sunflower oil
450g/1lb diced beef
2 medium tomatoes sliced
3 medium sized potatoes diced
1 medium onion thinly sliced
2 cloves garlic crushed
1 tsp cumin seeds
3 tsps coriander seeds
1 tsp black peppercorns
1 tsp crushed red chillies
1 tsp sugar
2.5cm/1in piece fresh ginger peeled and finely chopped
1 tsp tumeric
1 tsp garam masala
Salt to taste
100g/4oz creamed coconut dissolved in half pint hot water
Juice of 1 lemon

1. Heat the oil in a large saucepan, add garlic and onion and fry for 3-5 mins until the onion is golden brown.
2. Crush the cumin, coriander, peppercorns and red chillis in a pestle & mortar and add to the pan. Fry for 2 mins, stirring continuously to blend with the onion mixture.
3. Add ginger, tumeric, garam masala and tomatoes and fry for another minute, stirring well.
4. Add the beef and stir well to coat with the spices. Fry for another 5 mins, stirring well to seal the meat on all sides.
5. Pour in the stock, bring to the boil, then reduce the heat, cover and simmer for 10-15 mins.
6. Stir in diced potatoes, bring to boil and simmer for another 20 minutes, adding more water if necessary.
7. Pour in creamed coconut and lemon juice and stir well. Cover and simmer gently for 40 mins until the meat is tender, stirring occasionally.

Serve with basmati rice.