Place a frying pan (or casserole dish if cooking on the hob) on a high heat for 1 min. Drizzle in 1 tbsp olive oil and add the beef. Fry for 10 mins, turning every now and then, till browned on all sides.

While the beef browns, peel and thinly slice the onions. Slice the skin off the celeriac, slicing the roots off on a diagonal to leave as much flesh behind as possible. Chop into 2cm-wide chunks. From this point on, follow the instructions for the slow cooker or the hob method.

Slow cooker^ Tip the browned beef into a 3½ ltr slow cooker. Keep the pan you cooked the beef in on the heat and add the onions. Fry for 5 mins to slightly soften them, stirring often. If the onions start to catch and burn, add a small splash of water.

Meanwhile, peel and grate the garlic cloves and ginger. Add the garlic and ginger to the onions and fry for 1 min.

Tip the onions into the slow cooker with the beef. Add 1 tbsp Goan curry paste and stir to mix. Tip in the celeriac and pour in the coconut milk. Crumble in the stock cube and stir well, then pop the lid on the slow cooker.

Set the slow cooker to medium and cook for 6-7 hrs. For a faster stew, set to high and cook for 5-6 hrs, or set to low and cook for 8-10 hrs.

When the beef has 35 mins left to cook, fill your kettle and boil it. Rinse the rice under a cold tap then tip it into a pan. Pour in 600ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins. Take off the heat. Let the rice steam in the pan, lid on, for 2-4 mins. It will stay warm in the pan while you finish the beef.

Finely shred the kale leaves and stalks, removing any really thick or dry stems. Add the kale to the beef and stir. Cook for 20 mins to wilt the kale.

Finely chop the coriander stalks and roughly chop the leaves. Taste the beef and add more salt, or a little black pepper if you think it needs it. Stir in the coriander stalks.

Spoon the rice into warm shallow bowls and top with the beef curry. Garnish with the coriander leaves to serve.

On the hob^ Lift the beef out of the casserole dish and set aside on a plate. Add the onions to the pan and cook gently for 5 mins, stirring often, till softened and lightly coloured.

While the onions are cooking, peel and grate the garlic cloves and ginger. Stir the garlic and ginger into the pan with the onions and fry for 1 min. Meanwhile, fill your kettle and boil it.

Add the beef back to the pan, along with the chopped celeriac. Stir in 1 tbsp Goan curry paste and crumble in the stock cube with a good pinch of salt and pepper. Pour in the coconut milk and 200ml boiling water. Pop on a lid. Cook on a medium-low heat, stirring every now and then, for 40 mins, till the beef and celeriac are tender. If it looks too dry, add a splash more water.

When the beef has 35 mins left to cook, fill your kettle and boil it again. Rinse the rice under a cold tap then tip it into a pan. Pour in 600ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins. Take off the heat. Let the rice steam in the pan, lid on, for 2-4 mins. It will stay warm in the pan while you finish the beef.

Finely shred the kale leaves and stalks, removing any really thick or dry stems. Add to the beef and stir. Cook for 10 mins to wilt the kale.

Finely chop the coriander stalks and roughly chop the leaves. Taste the beef and add more salt, or a little black pepper if you think it needs it. Stir in the coriander stalks.

Spoon the rice into warm shallow bowls and top with the beef curry. Garnish with the coriander leaves to serve.