Beef Vindaloo With Toasted Coconut And Banana Sambal - cooking recipe

Ingredients

2 1/4 lb beef stew meat, cut into 1 inch pieces
2 tsp peanut oil
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground cardamom
3 tsp chili powder
2 tsp ground turmeric
1/2 tsp ground cloves
1 1/2 tbsp ghee
2 None onions, peeled, halved, thinly sliced
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 (13.5 oz) can chopped tomatoes
1/2 cup tomato paste
1 cup beef stock
1 lb winter squash, peeled, seeded, cut into 3/4 inch pieces
3.5 oz green beans, cut into thirds diagonally
1/2 cup fresh cilantro leaves, chopped
None None Toasted Coconut and Banana Sambal
9 oz shredded coconut
1 None ripe banana, halved lengthwise, thickly sliced
2 tsp lime juice
2 tbsp pistachios, toasted, finely chopped
16 oz cooked basmati rice (from 7 oz raw), to serve
2/3 cup yogurt, to serve
None None lime wedges, to serve

Preparation

Combine beef, oil and spices. Cover with plastic wrap and chill for 30 mins to marinate.
Melt ghee in a saucepan over medium heat. Working in batches, cook beef for 2-3 mins, until browned. Set aside. Add onion and cook, stirring, for 3-4 mins, until softened. Add garlic and ginger. Cook, stirring, for 30 seconds, until fragrant. Return beef to pan. Add tomatoes, tomato paste and stock. Bring to a boil then reduce heat to low and simmer, covered, for 2 hours.
Add squash and simmer, uncovered, for 20 mins. Add green beans and simmer for 5 mins, until vegetables are tender and sauce thickens slightly. Remove from heat and fold in 1/4 cup cilantro. Season.
Meanwhile, to make the toasted coconut and banana sambal, heat a small frying pan over low heat. Cook coconut, stirring occasionally, for 2-3 mins, until toasted. Let cool. Toss with sliced banana, lime juice and pistachios.
Spoon rice into serving bowls. Top with beef vindaloo. Serve with yogurt, toasted coconut and banana sambal, lime wedges and remaining cilantro.