For best results, we recommend marinating your red meat overnight

1. cut beef into approximately 4X5cm pieces and Add Curry marinade packet. for best results cover and store in the fridge overnight. If in a rush - let stand for 45 minutes.

2. Preheat your oven to 200°C (180°C for fan-forced).

3. Roast the meat in the oven for 25 minutes, uncovered.

4. boil potatoes until fork tender, then add in crunchy green vegetables in with potatoes for Five minutes - or until desired tenderness. then Set vegetables aside.

5. Take tray out of the oven, Add 250ml of water to curry base then pour over meat and mix. Cover with a lid or foil and place back in the oven for 20 minutes.

6. reduce oven temperature to 150°C and allow the meat to slow cook for 1.5 hours - or until it reaches desired tenderness. Test with a fork.

For best results, turn off oven and leave curry inside for 6+ hours

7. when ready to serve, add your vegetables to the curry mixture and place back in oven for five minutes - or until heated through.

8. Garnish curry with coriander and fresh chilli, if desired. Serve with rice and soft bread