Turn oven to 150C fan bake.

To make the korma paste, combine cashews, ginger, garlic, chilli and coconut in a food processor. Process until finely chopped. Add oil, tomato paste, coriander and spices. Process until you have a smooth paste. Add a small amount of water if the processor is struggling to process it. 

Season the beef with salt and pepper. Using half the oil, heat in a large ovenproof casserole dish or crock pot over medium-high heat. Brown the beef in batches and remove. Add the remaining oil and saute the onions until soft, then add the korma paste and cook for a further 5 minutes. Keep stirring occasionally to ensure it does not stick. Return the beef and add the coconut cream and beef stock. Bring to a gentle boil and cover with a lid. 

Place in the oven and cook for 3 hours, or until beef is tender and falling apart. 5 minutes before the end of cooking add the beans. 

We like to serve with flatbread and steamed rice. Garnish with coriander. Greek yoghurt on top would go great here too. 


Slow cooker method: This dish can also be made in the slow cooker as per the method above. Ensure you soften the onions and brown the meat first on the stove top, then transfer with all the remaining ingredients to the crock pot. Cook on high for 4 hours, or low for 6-8 hours.