1½ tbspghee1large onion, finely chopped20 gmginger, finely grated4thick beef sausages (about 150gm each), cut into 3cm pieces200 gmcanned tomatoes, mashed1 tbsppanela or light palm sugarSliced Spanish onion, tossed in a little lime juice, and small green chillies (optional), to serveCoriander, yoghurt and flatbread, to serveSpice mixture2 tspcumin seeds2 tspcoriander seeds½ tspfennel seeds½ tspblack peppercorns½ tspcardamom seeds2 tspground turmericCoconut rice300 gm (1½ cups)basmati rice, rinsed80 gmdesiccated coconut
For spice mixture, pound whole spices with a mortar and pestle until very finely ground. Add turmeric and set aside.
Heat ghee in a large saucepan over medium-high heat. Add onion and sauté until golden (8-10 minutes). Add ginger and fry until fragrant (1-2 minutes), then add spices and stir until fragrant (1-2 minutes). Add sausage and fry until starting to brown (5 minutes), then add tomatoes and 400ml stock or water. Season to taste and bring to the boil, then reduce heat to low and simmer until sauce reduces by half (35-40 minutes). Add sugar and season to taste.
Meanwhile, for coconut rice, place rice in a saucepan and cover with enough cold water to cover by 1cm. Bring to a simmer over high heat, stir, then reduce heat to low, cover with foil or a lid and cook for 12 minutes, then remove lid, cover with a clean tea towel and stand for 5 minutes. Meanwhile, toast coconut in a frying pan over medium-high heat until golden brown (3-4 minutes). Stir into rice and season to taste.
Transfer coconut rice to warm bowls, top with sausage curry, onion and coriander and serve
with yoghurt, flatbread and green chillies.