Method

1. Pat the beef dry with paper towel and season generously with salt and pepper. Heat 1 tbsp olive oil in a large heavy-based pot over medium–high heat. Add half the beef and cook for about 4 minutes until browned. Transfer to a plate and repeat with the remaining beef and another 1 tbsp oil.
2. Reduce heat to medium. Add the onion, garlic, ginger and remaining oil to the pot. Cook, stirring often, for 2–3 minutes until the onion begins to soften.
3. Stir in the curry powder and cook for 30 seconds until fragrant. Add the coconut milk and water, then stir to combine. Return the browned beef and any resting juices to the pot.
4. Bring to the boil, then reduce heat to low. Cover and simmer gently for 1½ hours, stirring occasionally, until the beef is tender.
5. Add the cauliflower to the pot and simmer, uncovered, for 15–20 minutes until both the beef and cauliflower are tender. Stir through the snow peas and cook for another 2–3 minutes until just softened.
6. Spoon the curry over steamed rice and top with fresh coriander, sliced spring onion and a squeeze of lime.

Original Recipe – Australian Beef