Ingredients
Curry paste
- 2 onions, roughly chopped
- 4 garlic cloves, peeled
- 1 tablespoon sliced fresh ginger
- 2 stems lemon grass, white part only, sliced
- 3 small red chillies, chopped
- 2 teaspoons paprika
- 2 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 kg (2 lb 4 oz) beef fillet or rump steak, cut into 3 cm (1¼ inch) cubes
- 2 tablespoons oil
- 3 tablespoons tamarind purée
- 270 ml (9½ fl oz) tin coconut milk
- 2 tablespoons soft brown sugar
- 2 teaspoons fish sauce
Method
1. To make the curry paste, put the onion, garlic, ginger, lemon grass, chilli, paprika, turmeric, garam masala and ground coriander in a blender or food processor and blend until the mixture is smooth.
2. Put the beef cubes in a bowl. Spoon half the paste onto the beef and mix well to combine. Cover and marinate for at least 2 hours in the refrigerator to allow the flavours to develop.
3. Heat the oil in a wok, add the beef in batches and stir-fry over medium heat until browned and fragrant. Add the remaining curry paste and cook for 2–3 minutes, or until aromatic.
4. Stir in the tamarind purée, coconut milk, sugar, fish sauce and 3 tablespoons of water. Bring the mixture to the boil, then reduce the heat and simmer, covered, for 1 hour 15 minutes, or until the meat is tender. Because this is a drierstyle curry make sure you stir occasionally during cooking to prevent the curry sticking to the bottom of the wok. Season well and serve with steamed rice.
