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Ingredients
1 kg scotch fillet (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
1 lemongrass pounded until bruised
1 can thick coconut cream
1 cup water
2 teaspoons tamarind paste
6 kaffir lime leaves (very finely sliced)
6 tablespoons shredded coconut
Spice paste
5 shallots
8 cm knob of galangal
3 lemongrass (white part only)
5 cloves garlic
5 cm knob of ginger
10-12 dried chillies finely chopped
Method
Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
Add the beef and the pounded lemongrass and stir for 1 minute.
Add the coconut cream, tamarind paste, water, and simmer on medium heat, for about 2 hours stirring frequently until the meat is almost cooked.
Add the kaffir lime leaves and coconut, stirring to blend well with the meat, and continue cooking until the sauce has reduced and the beef has begun to fall apart
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