Bertolli light olive oil, for frying1 medium onion, finely chopped
¾ tsp shrimp paste1 tsp ground turmeric
1/3 cup cashew nuts2 ½ cups Campbells Salt Reduced Beef Stock
1 tbsp sugar3 medium potatoes
In a large heavy based saucepan, sear the cubed beef in some Bertolli Light Olive Oil, in batches on a very high heat until well caramelised. Set aside.
For the curry paste, place onion, Gourmet Garden Ginger, Gourmet Garden Lemongrass, Gourmet Garden Hot Chilli, coriander seed, cumin, pepper, cardamom and shrimp paste in a food processor with 50mL water. Process until smooth, then add some extra oil to the pot and fry the paste for 5 minutes. Once fragrant, add turmeric, cinnamon and cashews and fry for 1 more minute.Next, add Campbells Salt Reduced Beef Stock, coconut milk, bay leaves, tamarind, fish sauce, sugar and beef. Reduce to heat to very low, cover and cook for 1 hour. Peel the potatoes and cut into quarters. Place in the pot and continue to cook, covered for another 45 minutes or until the beef is tender.