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1
Heat the oil in a Dutch oven and fry the beef chunks, turning, until they are browned and sealed all over. Add the onions and the carrots and saute for a few minutes more in the meat juices. Next, stir in the curry paste and season. Sprinkle in the flour and mix thoroughly. Next, deglaze the pan with the stock, then pour in the coconut milk and 1 cup of water. Bring to a boil, then lower the heat and cook for 1 1/2 hours.
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2
Stir the lime juice and zest into the curry, then add the peas and simmer for 5 mins more.
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3
Cook the rice in boiling, salted water according to the package instructions. Meanwhile, dry roast the sesame seeds in a non-stick frying pan, turning, until they are toasted all over.
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4
Drain the rice. In a bowl, beat the butter with the eggs. Add a teaspoon of sesame seeds and season, then mix with the rice.
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5
Heat the ghee in a large frying pan, and saute the rice (you may need to do this in batches), and keep warm in a serving bowl.
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6
Just before serving, sprinkle the remaining sesame seeds over the rice, and sprinkle the scallion and parsley over the curry. Serve the curry with the rice and some mango chutney and yogurt if desired.
