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| Servings |
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Ingredients
- 1/2 cup dessicated coconut
- 1 green onion (eschallot, shallot)
- 1/2 tsp dried turmeric
- 2 tsp lemon zest
- 3 cloves garlic crushed
- 2 tsp fresh ginger grated, or 1/2 tsp ground ginger
- 1 fresh red chilli
- 1 Tbsp olive oil
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 cinnamon stick
- 2 whole cloves
- 1 star anise
- 3 cardamom pods or 1 tsp ground cardamom
- 500 g gravy (stewing) beef
- 1 1/2 tsp tamarind pulp (you can substitute prunes)
- 1/2 lime juice & zest
- 1/2 cup coconut milk
- 2 tsp brown sugar
Ingredients
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Instructions
- Toast coconut and set aside.
- Blend together paste ingredients (spring onion, turmeric, lemongrass, garlic, ginger & chilli) in a food processor or blender.
- Heat oil, add spice paste and dry spices. Fry til fragrant.
- Add beef and stir to coat.
- Add tamarind, lime juice and coconut milk. Bring to a boil, then lower to a gentle simmer for 1 hour. Put a lid on the saucepan for the first 30 minutes. If the gravy dries out, add extra water to keep it moist, but not soupy.
- Add lime zest, brown sugar and toasted coconut.
- Continue to simmer until meat is tender and the gravy as reduced to a coating on the meat rather than a liquid sauce.