Ingredients
Equipment
Method
Cook the Beef
- Preheat the oven to 160 degrees Celsius (gas mark 3).
- Smother the mustard over the beef joint.
- Wrap the beef in foil and place on a roasting tray with 6 cups of water in the tray.
- Place in the centre of the oven and cook for 2 hours.
Prepare the Vegetables & Rice (40 minutes before the beef is finished)
- Rinse the rice thoroughly with cold water. Red rice has a delicious flavour that pairs well with this curry, but you can substitute with white or brown rice if you prefer.
- Place the rice in a pan of boiling water, ensuring it's covered. Simmer for 40 minutes, stirring occasionally while it's cooking, and ensuring there is enough water to cover the rice. (If using a different type of rice, follow the instructions on the pack for best cooking times).
- Remove the skin from the sweet potatoes and carrots. Cut into bite size pieces in any shape you desire.
Make the Curry (20 minutes before the beef is finished)
- Remove the skin from the onion and cut it into half moon slices.
- Add to a pan with the oil and cook on a medium heat for 3 minutes, to soften the onion.
- Add the curry powder and 2tbsp of water and heat for a couple of minutes to release the flavour. Then add the lemongrass stalks.
- Add the chicken stock, coconut milk, coconut aminos, bay leaves and honey. Mix well and allow the sauce to simmer until the beef is finished.
- Remove the beef from the oven. It should be easily pulled apart with a fork. Pull it apart and add to the curry.
- Drain the rice and service alongside the curry.
Notes
This delicious curry is full of flavour but isn’t too hot, so the whole family can enjoy it. Keep leftovers in an airtight container in the fridge and consume within two days.