500 g braising steak, such as chuck or gravy beef, cut into 3cm pieces
300 ml cooking cream
Fresh coriander or parsley leaves, to serve (optional)
Steamed rice, to serve
Directions
Place cashews, tomatoes, curry powder, garlic, lemon juice and stock in a blender and blend until smooth.
Heat the oil in a large flameproof casserole dish over high heat. Add the beef and cook, stirring occasionally, for 5 minutes or until browned on all sides. Add the cashew mixture, cover and bring to the boil. Reduce heat to low and simmer for for 2½ hours. Stir in the cream. Cook, uncovered, stirring occasionally, for a further 30 minutes.
Top with coriander or parsley leaves, if using. Serve with steamed rice.