Preheat the oven to low to keep the beef warm later. Heat 1 tablespoon oil in a large wok or frying pan. Peel and thinly slice the onion and fry over fairly high heat for 3–4 minutes, stirring occasionally, until softened and lightly browned.
Meanwhile, trim any excess fat from the steak, then slice into very thin strips. Peel and crush the garlic, then peel and grate the ginger and seed and chop the chilli. Add them all to the onion and cook over fairly high heat for 5 minutes, stirring occasionally, until the meat is lightly coloured. Remove from the pan and keep warm in the oven.
Seed and thinly slice the capsicums. Add to the same pan, with the remaining oil, if necessary, and continue frying for 3 minutes, stirring occasionally, until softened and lightly browned.
Meanwhile, roughly chop the tomatoes, then squeeze the juice from the half lemon and preheat the griller to high.
Stir the garam masala and the cumin into the frying pan and cook, stirring continuously, for 1 minute. Add the tomatoes, lemon juice and some salt and simmer, stirring, for about 3–4 minutes. If the mixture becomes dry, add a little water.
Sprinkle the naan with water and grill for about 1 minute each side. Return the beef to the pan and heat through.
Sprinkle with the shredded coconut and serve with the naan.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and calcium, iron, selenium and zinc.
Naan is a flat, tear-shaped bread from India that is authentically baked on the walls of a tandoor oven. To approximate this at home, sprinkle each naan with water before grilling to help them puff up and become deliciously soft and light.