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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the oil in a large heavy-based pan over a low heat. Add the onion and garlic; fry gently for 5 minutes until starting to soften. Turn up the heat and add the steak, cinnamon sticks, cardamom, tamarind paste, lime leaves and sugar. Cook for a further 5 minutes, stirring regularly, until the meat starts to brown.
Add the spice paste, coconut milk, stock and sea salt; boil for 3 minutes. Cover and simmer on a low heat for 1½ hours, stirring from time to time. Remove the lid; simmer briskly for 20-30 minutes more, until the meat is meltingly tender and the sauce starts to thicken. Add the okra 10 minutes before the end of the cooking time.
Serve in bowls with the toasted coconut chips and coriander alongside for sprinkling over, with a bowl of jasmine rice, if liked.
Typical values per serving when made using specific products in recipe
Energy | 2,676kJ/ 656kcals |
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Fat | 40.5g |
Saturated Fat | 24.3g |
Carbohydrates | 19.4g |
Sugars | 15.9g |
Fibre | 7.6g |
Protein | 49.7g |
Salt | 2.6g |
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