{Zingy Red Beef Curry}

I cannot tell you how much I love Eurovision.  The ballads, the outfits, the staging and not to mention the hilarious tweets following each act, I had tears reading those tweets, happy tears, people are so funny. Anyway I bloody love it, this year I quite fancy Israel, Cyprus and Latvia, they are my fav's and they are all in the final, hooray for them.  Thanks to Eurovision last night was hands down the best night on the couch I've had for ages, even with a feverish sleeping child on my lap.  Oh and the curry is delicious, zesty, zingy, spicy, fragrant and perfect now the nights have turned arctic. 

…the curry
2-3 tbsp extra virgin olive oil
1kg beef rump, trimmed and cut into large chunks

sea salt flakes
1 bunch of coriander, stalks + leaves separated and cleaned
2 lemongrass stalks, bashed
3 garlic cloves, finely chopped
2 green chillies, sliced (I left seeds in)
2cm piece ginger, peeled and microplaned
4 star anise
3 kaffir lime leaves
1 tbsp vinegar
1 tbsp red curry paste
1.5 tbsp fish sauce
270ml can coconut cream
1 tbsp brown sugar
1 ½ cups beef stock
2 x limes

Heat some olive oil in a frypan over high heat, sprinkle beef with sea salt and add to hot pan in two batches, fry until browned all over, set aside.

In another pan with a lid, add a tbsp of olive oil, the chilli, ginger, garlic, lemongrass, kaffir lime leaves, star anise, a pinch of salt and the red curry paste, cook for a couple of minutes over medium heat and then add the coriander stalks, fish sauce and vinegar and stir.

Next add in the browned beef, beef stock, coconut cream and sugar. Pop on the lid and simmer gently for 60 to 90 minutes, until the beef is tender. Stir thru the juice of a lime, and serve with white rice, a wedge of lime and a sprinkle of coriander leaves.