Beef, coconut & lemongrass stew

Put all the paste ingredients, apart from the coriander leaves and cashews, in a food processor with 2 tbsp water. Whizz to form a thick paste, then transfer ¼ to a large bowl. Add the beef, mix to combine, then cover and chill for 30 minutes. Meanwhile, put the cashews in a bowl and cover with boiling water. Cover and soak while the beef marinates, then whizz into the remaining paste with tbsp of the soaking water; set aside.

Put 1½ tbsp oil in a medium sauté pan set over a mediumhigh heat. Add the sweet potatoes; cook for 7 minutes, turning so the sides take on some colour. Transfer to a plate; set aside.

Add the beef to the hot pan (discarding any excess paste) and sear for 2 minutes, stirring, until all cut sides are browned all over. Transfer to a separate plate and set aside. Add the remaining ½ tbsp oil to the pan and set over a medium heat. Add the reserved paste and cook for 1 minute, stirring constantly. Stir in the coconut milk and 200ml water and cook through for 2 minutes. Add the sweet potatoes and cook, covered, for 8-10 minutes, stirring gently once or twice to stop it from sticking. Return the beef to the pan, cook for another 2 minutes, until cooked through. Scatter with the coriander leaves, then serve with rice and lime wedges.