Kuruma iraichchi with coconut roti

Coconut Roti

• 350 g plain flour
• 200 g fresh grated coconut flesh (see Tips)
• ½ - 1 tsp salt, to taste
• 2 tbsp oil, plus extra for frying
• 100 g lukewarm water

Kuruma iraichchi

• 750 g beef chuck steak, cut into cubes (3 cm)
• 2 tsp salt
• 2 - 4 tsp ground black pepper
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 1 tsp fennel seeds
• 3 garlic cloves
• 1 cm piece fresh ginger, peeled
• 3 - 5 fresh bird's eye chillies, trimmed and deseeded if preferred
• 2 brown onions, cut into quarters
• ½ tsp ground turmeric
• 8 fresh curry leaves
• 2 pandan leaves, tied into a knot
• 2 tbsp white wine vinegar
• 1 stalk fresh lemongrass, cut into halves
• 1 tbsp tomato paste
• 270 g coconut cream (thick)
• 1 tbsp ghee
• 1 lime, cut into wedges, to serve