Beef flank in spices cooked in coconut milk and beef stock for most of the day, then coriander, sweet potato and red pepper added, with a littleime juice to brighten. Served with buttered basmati.

Flank is delicious, but needs long and slow cooking to tenderize. It used to be a very cheap cut, but as people realize how tasty it is, the price goes up!

Enough for one dinner tonight and one for the freezer.