Preheat oven to 160 C.
Pound chili, ginger, cumin, cardamom and 1 teaspoon salt in pestle & mortar. Blitz onion, garlic, lemon grass, coriander and tamarind to make a smooth paste and mix with dry spices.
Heat a flameproof casserole dish over high heat, spray with oil and cook beef in two batches until brown and set aside.
Spray dish again and add curry paste and cook for a few minutes, or until fragrant.
Return beef to dish and add coconut milk, Norbu, fish sauce and ¾ cup water and bring to the boil. Cover and cook for two hours in the oven.
Add potatoes and black beans cook for another 45 minutes, add green beans and cook another 15 minutes.
Stir in lemon juice, scatter over peanuts and coriander to serve.
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