• Prep Time 30 minutes
  • Cook Time 80-90 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1.5kg topside beef, cubed
  • 500ml water
  • 700ml thick coconut milk
  • 3 stalks lemongrass, bruised
  • 1 turmeric leaf, shredded
  • 3 or 4 kaffir lime leaves
  • 8 shallots, sliced
  • 6 cloves garlic, sliced
  • 1 piece dried tamarind skin
  • Ground spice ingredients (A):
  • 2cm fresh turmeric
  • 30 dried chillies, soaked
  • 5 fresh red chillies
  • 10 bird´s eye chillies
  • 2-3 slices lengkuas
  • 2-3 slices ginger
  • Ingredients (B):
  • 2 tbsp meat curry powder
  • 1 tsp turmeric powder
  • 1 tsp pepper
  • Seasoning (C):
  • Salt and sugar to taste
  • A little thick soy sauce (for colouring)

Instructions

  1. Season beef with (A) and (B) for 20-25 minutes. Combine marinated beef, lemongrass, turmeric leaf, shallots, garlic and water in a pot.
  2. Bring to a boil then reduce the heat and simmer for 40-45 minutes. Stir once in a while. Add coconut milk, tamarind skin, kaffir lime leaves and continue to simmer over very low heat for another 40-45 minutes until the gravy is thick and dry. Adjust seasoning (C) to taste.

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