Coconut, Beef and Kaffir Lime Curry with Grilled Eggplant

45g shredded coconut
3 tablespoons vegetable oil
1.5kg beef shin, sliced
1 large red onion, chopped
5cm piece ginger
5 cloves garlic
pinch salt
8 kaffir lime leaves
1 cinnamon stick
handful coriander
1 star anise
400g coconut cream
2 tbsp fresh squeezed lime juice
1 eggplant
2 tsp salt

Fry the coconut in a dry pan and set aside.
Heat the oil in a large heavy bottomed pan and fry the beef until brown, about 4 minutes on each side. Set aside.
Put onion, garlic and ginger in food processor and blitz, adding the salt at the end. Place mixture in meaty pan and warm until the house smells of heaven. Scrape up all beef happiness and then return the meat to the pan. (Mine came with bones and I didn't want that so I deboned them inbetween the cookings). Add all the spices, fried coconut, lime leaves, coconut cream and 1 cup water and lower heat to a slow simmer. Cover for 90 minutes until the meat is tender.

In the last 20 minutes of cooking, slice eggplant thinly and salt each side gently. Grill on grill pan.

Serve.