Indian Coconut Beef Strip Curry

• Meanwhile, thinly slice onion. Thinly slice carrot into half-moons. • Zest lemon to get a pinch, then slice into wedges.

• In a large frying pan, heat a drizzle of olive oilover high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps keep it tender.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until slightly softened, 4-5 minutes. • Add Mumbai spice blend, tomato paste (see ingredients) and remaining garlic until fragrant, 1 minute. • Add coconut milk, beef-style stock powder and water (for the curry) and stir to combine. Bring to the boil, then reduce heat to medium-low. Simmer until curry has reduced slightly, 2-3 minutes.

• Add beef strips to the curry and cook until heated through, 1 minute. • Add the brown sugar, baby spinach leaves, lemon zest, remaining butter and a generous squeeze of lemon juice. Cook, stirring, until spinach is wilted, 1-2 minutes. Season with pepper.