Ingredients
- 6 dry red chillies
- 5 cloves garlic
- 2 teaspoons ground cinnamon
- 3 spring onions
- 2 stems lemon grass, chopped into 4 cm lengths
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- ¼ teaspoon cardamom seeds
- 1 teaspoon whole cloves
- 10 whole black peppercorns
- 1 teaspoon nutmeg
- 1 tablespoon oil
- 2 cups coconut milk
- 1 kg blade, chuck or skirt steak, cubed
- 1 bunch baby onions, stalks trimmed
- 500 g baby potatoes
- 1 teaspoon tamarind concentrate
- ¼ cup soft brown sugar
- 1 tablespoon lime juice
Method
1. Preheat oven to moderate 180°C. Place chillies, garlic, cinnamon, spring onions, lemon grass, coriander, cumin, cardamom seeds, cloves, peppercorns and nutmeg in a small baking pan. Roast spices in oven for 10–15 minutes, or until they are just starting to brown; cool slightly.
2. Process spices in small processor bowl until fine; add a little oil if necessary to make processing easier.
3. Heat oil in large pan, add spices and coconut milk; stir over heat until combined. Add cubed meat and baby onions; stir over heat until combined. Simmer, uncovered, for 30 minutes.
4. Add potatoes and simmer for another 15–20 minutes, or until meat and potatoes are tender. Add tamarind, sugar and lime juice; simmer for 5 minutes or until heated through and tender. Serve with steamed rice.
