500g blade steak, cut into 3cm cubes
3 tablespoons plain flour
3 tablespoons vegetable oil
1 onion, finely sliced
2 cloves garlic, finely chopped
5cm piece ginger, finely chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
400g can chopped tomatoes in juice
1½-2 cups beef stock
1 cup coconut milk
½ cup lentils, rinsed
4 large cauliflower florets, cut into small piece
½ teaspoon flaky salt
a good pinch of cayenne pepper
a good pinch of sugar
1 green chilli, deseeded and finely chopped
2-3 tablespoons coriander or flat leaf parsley leaves, chopped
2 tablespoons lemon juice
2 teaspoons cider vinegar
1 tablespoon olive oil
½ teaspoon brown mustard seeds
Preheat the oven to 160°C.
Dust the beef with the flour, shaking off excess. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Place in the beef, in batches and brown on both sides. Transfer to a casserole dish as you go.
Turn the heat to low, add the remaining oil and place in the onion. Cook until the onion is soft, about 5-7 minutes. Add the garlic and ginger and cook for a further 1 minute. Add the curry powder, cumin and coriander and cook for 30 seconds until aromatic.
Add the tomatoes, 1½ cups beef stock, coconut milk and lentils. Pour over the beef, cover and place in the oven to cook for 2 hours, then remove from the oven, check seasoning and add extra stock, if needed. Cook for a further 30 minutes until the beef is tender.
Place the cauliflower and salt in a glass bowl and toss well. Cover and place in the fridge for 3 hours. Remove from the fridge and drain away any liquid. Add the cayenne pepper, sugar, chilli, coriander, lemon juice and cider vinegar. Mix well.
Heat the oil in a small frying pan, add the mustard seeds and as soon as they begin to pop, tip over the cauliflower.
Serve spiced beef in 4 warmed bowls with the pickled cauliflower and flatbread along with your favourite seasonal greens.