Ingredients
- 1½ tablespoons tamarind pulp
- 25 g (1 oz/¼ cup) desiccated coconut
- 4–5 small red chillies, seeded and roughly chopped
- 6 red Asian shallots, quartered
- 4 garlic cloves
- 4 candlenuts or macadamia nuts
- 3 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 kg (2 lb 4 oz) chuck steak, cut into cubes
- 2 strips lemon zest
- 2 tomatoes, chopped
- 1 teaspoon soft brown sugar
- 400 ml (14 fl oz) tin coconut milk
Method
1. Put the tamarind pulp in a small bowl with 3 tablespoons of very hot water and leave for 10 minutes. Mash the tamarind with a fork to dissolve, then strain through a fine sieve, reserving the liquid and discarding the pulp.
2. Dryfry the desiccated coconut in a large wok for 1–2 minutes, or until golden brown. Set aside for later.
3. Purée the chilli, shallots, garlic and candlenuts in a food processor. Heat the oil in the wok over medium heat and cook the chilli purée, stirring, for 1 minute. Stir in the turmeric, cumin, coriander and cinnamon and cook for 3 minutes. Add the steak cubes and cook, stirring occasionally, for 5 minutes.
4. Stir in the lemon zest, tomato, sugar, coconut milk, tamarind liquid and toasted coconut. Simmer, uncovered, for 1½–2 hours, or until the beef is very tender and the gravy has reduced. Stir occasionally during cooking. Serve with boiled or steamed rice.
