Ingredients

• 5 tbsp vegetable oil
• 1 large cinnamon stick
• 5 cardamom pods
• 3 bay leaves
• 5cm/2in piece fresh root ginger
• finely chopped
• 5 garlic cloves
• crushed
• 1 large onion
• chopped
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 1 tsp ground cumin
• 2 tsp curry powder
• 500g/1lb 2oz beef
• boneless
• cubed
• 3 chillies
• sliced lengthways (remove seeds if you want less heat)
• handful fresh coriander
• salt
• 250g/9oz rice flour
• plus extra for dusting
• pinch salt
• 2 tsp paprika
• 2 tsp garlic powder
• 1 tsp chilli flakes
• 300g/10½oz okra
• halved lengthwise
• 4 tbsp vegetable oil
• for frying

Directions

• For the curry
• heat the oil in a large pan. Add the cinnamon
• cardamom and bay leaves and cook for 1 minute. Add the ginger
• garlic
• onion and cook for 10 minutes. Add the ground spices and cook for 1 minute
• taking care not to burn them. Add the beef and cook over a medium-high heat for 30 minutes.
• Add 200ml/7fl oz water
• season with salt. Cook over a medium heat for 30 minutes. Remove from the heat and add the chillies and coriander (reserve some coriander for garnish).
• Meanwhile
• for the fita
• bring 750ml/26fl oz water to the boil in a large pan with a little salt. Remove from the heat and add the rice flour. Leave for 10 minutes
• covered
• to cook the rice out. Remove the dough while still hot and roll out onto a surface dusted with rice flour. Cut out into small rounds.
• Heat a flat pan over a medium heat. Cook the fita for about 1 minute on each side
• until they are cooked through but have not coloured.
• For the okra
• work the paprika
• garlic powder
• chilli flakes and ½ teaspoon salt into the okra. Heat the vegetable oil in a large frying pan over a high heat. Briefly fry the okra – it should keep its colour and have a soft bite to it.
• To serve
• spoon out the beef curry and serve with the fita and the okra. Garnish with the coriander.