Citrus Beef Curry

This superbly aromatic curry is not exceptionally hot, but is full of flavor.

Ingredients:
serves four,

1 lb rump or round roast
2 tbsp vegetable oil
2 tbsp medium curry paste
2 bay leaves
1 2/3 cup coconut milk
1 1/4 cup beef stock
2 tbsp lemon juice,
grated rind and juice of 1/2 orange
1 tbsp granulated sugar
4 oz of baby pearl onions, peeled but left whole
8 oz new potatoes, peeled and halved
1 cup unsalted roasted peanuts, roughly chopped
4 oz fine green beans, halved
one red bell pepper, seeded and thinly sliced
unsalted roasted peanut to garnish (optional)

1. Trim any fat from beef and cut the meat into 2in strips.

2. Heat the vegetable oil in a large heavy pan, add the curry paste and cook over medium heat for 30 seconds stirring constantly.

3. Add the beef and cook stirring for two minutes until it begins to brown and is thoroughly coated with the spices.

4. Stir in the bay leaves, coconut milk, stock, lemon juice, orange rind juice and sugar

5. Add the onions and potatoes, then bring that to boil, reduce heat and simmer uncovered for 5 minutes.

6. Stir in peanuts, beans and pepper simmer for a further ten minutes or until the beef and potatoes are tender. Serve in shallow bowls, with a spoon and fork. Sprinkle with extra unsalted roasted peanuts, if you like.