Directions

To Cook

1. Pre-heat oven to 170°C. Heat oil in a large flameproof casserole dish over medium-high heat. Dust beef in flour, shaking off excess. Brown beef, in batches, for 2 mins each side. Remove, set aside.
2. Add onion to the pan, reduce heat to medium, cook, stirring for 5 mins or until softened. Add garlic and curry paste, cook for 5 mins. Return meat to pan, add coconut milk and stock. The meat should be covered in liquid, so top up with water if necessary. Cover, cook in the oven for 3½-4 hrs or until the beef is meltingly tender.
3. Transfer beef to a plate and cover with foil to keep warm. Place casserole dish over medium-high heat for 10 mins or until sauce thickens. Add fish sauce, tamarind puree, peanuts and palm sugar to balance.
4. Meanwhile, cook couscous in a saucepan of boiling salted water for 10 mins or until just tender. Drain and transfer to plate, add coriander and lemon rind and juice.
5. Serve garnished with extra peanuts and baby coriander.