Tomato & Coconut Curry with Beef

Directions

1. Pre-heat oven 160°C.
2. Heat the oil in a casserole dish and brown the steak in batches, if necessary. Set aside the beef aside once cooked.
3. Soften the onion in the casserole dish and stir in chili, garlic, ginger and lemon grass, and cook for 1 minute.
4. Return the steak to the casserole dish and stir in the coconut milk, tomatoes and stock. Stir in the other spices and coriander, season.

5. Bring to the boil, cover and then cook in the oven for about 1 hour 45 minutes. Stir in the aubergine half way through.

6. You could also substitute the beef for 600g of vegetables for a vegetarian option.