Heat a heavy based casserole dish over medium-high heat. Spray dish with oil. Cook the beef in batches, turning until browned. Transfer to a clean plate.
Add the curry paste, cinnamon, tamarind and lemongrass to dish. Stir for 1 minute until fragrant. Return the beef to dish.
Add stock, coconut milk and half the lime leaves. Stir, season and cover. Reduce heat to medium low. Simmer, stirring occasionally for 45-50 minutes until beef is tender.
Scatter curry with remaining shredded lime leaves and sliced red chilli. Serve with rice, pickled qukes, coconut and steamed green vegetables.
Tips
Diced gravy beef will also work well in this recipe.
Double your recipe and freeze leftovers for readymade freezer meal. Defrost over night in the fridge before re heating.
Add extra chilli for more heat. Adding peas or spinach to curry just before serving will increase vegetable intake.
To bruise the lemongrass hit it firmly several times with the back of a knife blade.
