Spices are wonderful in the cold months, as they warm our bodies up from the inside. If you really like your heat, try adding more chilli.

You will need:
1 chopped onion
2 teaspoons of freshly minced ginger
1 teaspoon of freshly minced galangal
2 cloves of garlic, sliced
1 lemon grass stalk, bruised with a rolling pin
1 tablespoon of turmeric
2 red chillies
Braising steak, cubed
1 tablespoon of tamarind paste
1 tablespoon of soya sauce
1 teaspoon of fish sauce
Pinch of cinnamon
1 lime – zest and juice
100g Peanuts
Beef stock
Small tin of coconut cream

Fry the onion in a little oil, season with a large pinch of salt
Add the ginger, galangal, garlic, lemon grass, turmeric, cinnamon and chillies, fry for 1 minute
Add the beef and fry until starting to colour, turn the heat down
Pour in the soya sauce, tamarind paste, coconut cream and fish sauce
Pour enough stock in to cover the meat
Simmer gently for 1,5 – 2 hours until the beef is tender, stir the zest and juice from
To toast the peanuts, pour a little oil into a pan and fry them with a little salt until they are starting to colour, pop them into the curry and enjoy