Ingredients
500g (1 lb 2 oz) lean beef, cubed
2 potatoes, peeled and cubed
2 tablespoons olive oil
¼ teaspoon fenugreek seeds
1 onion, chopped
10 curry leaves (or 2 bay leaves)
½ cinnamon stick
1 teaspoon freshly ground black pepper
5 cm (2 in) piece of rampe (pandunus leaf)
5 cm (2 in) piece of lemongrass (white part only), bruised
1 cup chopped or canned tomatoes
1 cup thick coconut milk
3 cups water

Marinade
½ cup white vinegar
1 teaspoon Roasted Curry Powder
1½ tablespoons salt
2 cloves garlic, crushed
2 teaspoons fresh ginger, crushed
1 teaspoon ground mustard seeds
1 teaspoon sweet paprika
½ teaspoon chilli powder
½ teaspoon ground turmeric

Method
Mix together all marinade ingredients. Marinate beef in this for 1 hour in the fridge.

Place potatoes in a pot and boil for about 10 minutes until potatoes are soft but still firm. Drain and set aside.

Heat oil in a medium pan on medium heat. Add fenugreek seeds and cook for about 20 seconds. Add onion, curry leaves, cinnamon, pepper, rampe and lemongrass and sauté until onion is caramelised - about 1 minute. Drain meat from marinade and set marinade aside. Add meat to the pan and sauté, tossing, until meat is sealed and brown - about 7 minutes. Add the marinade liquid, tomatoes, coconut milk and water and cook over low heat until beef is tender - about 1 hour.

Once the meat is tender, stir in potatoes and mix through. Serve with rice or bread.

Tip
Like all good curries, this dish tastes better kept overnight in the firdge and reheated.