In a 3-quart pan, heat the butter and oil. Saute the beef, onion, coriander, pepper, sugar, bay leaves, salt, and cumin for about 10 minutes over medium heat, stirring frequently.
Add the coconut milk. Carefully add the Calvados, cover with a lid, and cook for 45 minutes or until beef is tender. The liquid should have nearly all evaporated, leaving a thick residue of sauce covering the beef.
Add the sliced apples, cover and cook for 5 minutes.
To serve, simply place on a large dish, and serve with a glass of Calvados.
Recipe courtesy of Irene Khin-Wong, Saffron 59