Ingredients

• 900g rump steak, cut in large cubes
• 30g butter
• 2 onions,sliced
• 4 cloves crushed garlic
• 5cm piece fresh ginger,chopped
• 2 teaspoons cumin seeds
• 8 dried chillies
• 1 teaspoon coriander seeds
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 30g creamed coconut
• 30g sweet tamarind
• 5 tablespoons boiling water
• 300ml beef stock
• 1 custard apple
• 2 small unripe bananas
• 1 paw paw

Method
Preheat oven to 180C. Brown the steak in a little oil in a flameproof casserole. Set meat aside. Add butter to pan and add onions to soften. Put garlic,ginger,cumin seeds,chillies,coriander seeds and 2 tablespoons stock in a blender and whizz to a paste.
When onions are cooked add the paste and cook a few minutes then add tumeric,garam masala and creamed coconut and cook another minute.

Put the tamarind into a bowl and cover with boiling water.Stir well and strain the liquid into the casserole.Add the remaining stock and the browned meat. Cover and cook in pre-heated oven for 1 and a half - 2 hours.When cooked add custard apple chunks, paw paw cubes and sliced banana and return to heat until fruit is hot.
Serve with sprigs of fresh coriander.
Serves 4.