Start by preparing a paste for the curry; combine the shallots, garlic, red chilli, ginger, lemongrass, sugar, fish sauce, soy sauce and seasoning in a food processor. Blitz until smooth. Heat the sunflower oil until hot in a large casserole dish.
Fry the paste for a minute, stirring frequently, then add the diced beef to the dish. Stir well to cover with the paste and continue to cook, stirring occasionally for 3-4 minutes. Cover the beef with the beef stock, then add the diced tomato and bring the mixture to the boil then reduce to a simmer.
Cover and simmer for 60-70 minutes until the beef is soft and tender. Meanwhile, prepare the yogurt sauce by whisking together the yogurt and lime juice until smooth. Stir in the cucumber and spring onion.
Season to taste, cover and chill until serving point. Place the rice in a large saucepan and cover with the boiling water and a little salt. Bring to the boil over a moderate heat, then cover and reduce to a simmer. Simmer for 15-20 minutes until the rice has absorbed the water, then remove from the heat allow to stand covered with the lid for a further 10 minutes. Fluff the grains of rice with a fork, then cover and keep warm.
When ready to serve, spoon the rice in a mound on a serving dish. Arrange the beef curry around the perimeter of the mound of rice. Garnish the top of the rice with the green chilli pepper and the coriander leaves. Spoon the yogurt onto a serving dish and garnish with salt, black pepper and lime wedges on the side.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.