I have a friend who is almost as talented a cook as he is a violinist, and I am most grateful to him for this recipe.
Heat a heavy frying pan and seal your piece of meat thoroughly; remove. Heat the oil in the same pan and sauté the spring onions, garlic and ginger until softened. Add the soya sauce, half of the coriander and the chillies. The heat of the chillies is a matter of choice–you can use a Scots bonnet for ultra-hot or a deseeded jalapeño for mild. Decide before you buy.
Place the sealed meat in a roasting tin. Pour over the fried vegetable mixture. Add the lemon grass and pour the coconut milk and lime juice over the meat. Cook in a preheated oven at 180°C/350°F/Gas 4 for 40 minutes.
Place the beef on a serving dish. Strain the sauce, add the rest of the chopped coriander and pour over the meat. Serve immediately.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.