Beef With Lemon Grass (Kuruma Iraichchi) And Coconut Roti

Coconut Roti

• 350 g plain flour, plus extra for dusting
• 200 g fresh coconut (see tips)
• 100 g water, lukewarm
• ½ - 1 tsp fine sea salt, to taste
• 2 Tbsp oil, plus extra for frying

Kuruma Iraichchi

• 750 g beef chuck steak, boneless, diced (approx. 3 cm)
• 2 tsp fine sea salt
• 2 - 4 tsp ground black pepper, to taste
• 1 Tbsp ground coriander
• 2 tsp ground cumin
• 1 tsp dried fennel seeds
• 3 garlic cloves
• 1 cm fresh root ginger, peeled, cut in round slices (2 mm)
• 3 - 5 bird's eye chillies, fresh, deseeded if preferred
• 2 onions, quartered
• ½ tsp ground turmeric
• 8 fresh curry leaves
• 2 pandan leaves, tied in a knot
• 2 Tbsp white wine vinegar
• 1 fresh lemon grass, halved
• 1 Tbsp tomato purée
• 270 g coconut cream
• 1 Tbsp ghee
• 1 lime, cut in wedges for serving