1– 3 Tbsp dried chilli flakes(depending on how hot you like it) **
Other ingredients
4tablespoonoil(see notes)
1kgbeef topside or blade, cut into 1 inch cubes
1cinnamon stick
2 cloves
2cardamom pods
2star anise
6kaffir lime leaves, very finely shredded
2stalks of lemongrass, pounded
3discs of ginger(about 4mm thick)
400mlcoconut milk
1/2cupwater
2teaspoontamarind puree
1tablespoonpalm sugar(see notes)
1teaspoonsalt
¼cuptoasted dessicated coconut
For best results, always weigh ingredients where a weight is provided
Instructions
Use a food processor to turn the spice paste ingredients into a paste.
Over medium heat, heat half of the oil, then brown the meat but don’t cook through. Put aside.
Fry the cinnamon, cloves, cardamom, star anise and kaffir lime leaves, for a minute then transfer to bowl with meat.
Heat the other half of the oil and add the spice paste. Stir fry until fragrant (a minute or 2).
Add back the beef, cinnamon, cloves, cardamom, star anise and lime leaves, along with all the remaining ingredients.
Cover loosely with a lid and allow to simmer over very low heat for 3-4 hours.
Once the meat is tender and most of the liquid has evaporated, turn the heat up and stir constantly to remove as much moisture as possible (or to desired consistency). It should be a nice dark, chocolatey brown.
Serve with steamed rice, or naan bread etc.
Notes
I use an Australian standard 20ml TablespoonNote: Galangal, kaffir lime leaves, ginger can all be very successfully frozen if you have leftover. If you don’t want to by palm sugar, just use half the amount of light brown sugar
Author: Marie
Course: Dinner, Lunch, Main Course
Cuisine: Malaysian
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.