Vietnamese Beef Curry

Prep: 20 minutes | Cook: 2 hours | Serves: 4-6

2kg Greenlea Butcher Crosscut Steak, cut into 2.5cm cubes

6 tbsp olive oil

8 shallots, peeled and cut into thick rounds

2 carrots, diced

4 tsp ground turmeric

6 tbsp curry powder

1 tsp sea salt

1 tsp black pepper

2 tbsp ginger, peeled and grated

8 garlic cloves, peeled and crushed

1200ml Restore Beef Bone Broth

6 tbsp fish sauce

1/4 cup coconut cream

2 cups baby spinach leaves

2 kaffir lime leaves, finely sliced

1/2 cup coriander, roughly chopped

4 limes, cut into wedges

1 red chilli, thinly sliced