The beauty of this dish is the rich aromatic spices which transform inexpensive cuts of meat into a delicious dish to be enjoyed time and time again.
To be made 24 hours before eating to allow the spices and sauce to infuse the meat.
For the paste:
1 onion, chopped
2 red chilies, chopped
3 garlic cloves, crushed
1 piece of ginger, peeled and grated
1 lemongrass stalk, chopped
Zest of 1/2 lime
2 tablespoons ground coriander
2 tablespoons ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
450ml can of coconut milk
500g braising steak, cubed
1/2 tablespoon soft brown sugar
1 teaspoon tamarind concentrate (this can be bought from most supermarkets)
Juice 1/2 lime
Salt to taste
Make the paste by combining all the ingredients in a food processor or grinding in a mortar and pestle.
Heat a wok or deep frying pan until it’s hot, then add two tablespoons of vegetable oil and the cream from the top of the coconut milk. Fry until the liquid splits.
Add the paste and fry until you can start to smell the aroma of the spices and the mixture becomes dark in colour.
Add the beef to the mixture, ensuring it’s completely coated by the liquid and browned all over.
Toss in the remaining ingredients and bring to the boil. Once boiling, reduce the heat and simmer for one hour.
Allow to cool, then cover and refrigerate overnight. When ready to eat, heat the curry and serve with jasmine rice.
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