1. Preheat the oven to 150C

2. Place curry leaves in a food processor and pulse until roughly ground. Add chillies, turmeric, shallots, garlic, ginger and salt and process until a thick paste starts to form. Then add the oil and continue to process into a curry paste.

3. Heat coconut oil in a large, heavy-based saucepan on medium-high heat. Add the beef and brown in batches if necessary, removing from the pan after each batch is browned. Set beef aside.

4. Heat coconut oil in the same pan and add the curry paste. Fry for 1-2 minutes until aromatic.

5. Add the coconut water or stock and stir to deglaze the pan.

6. Place the meat and juices back in the pot. Add cinnamon stick, Nathan's 11-Spice Mix, fresh or desiccated coconut and coconut milk.

7. Bring to a boil, then cover and place in the oven to cook for 1 hour or until the meat is tender.

8. Remove from the oven. Season to taste and garnish with slices of red chilli and coriander to serve.

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Find more delicious recipes in Nathan's Spice Recipe Book.