This dish has a unique flavour, and by varying the amounts of sugar and chillies, a whole range of effects can be produced. Serve over rice.
- 2 cups shredded coconut
- 100g shallots, roughly chopped
- 3 cloves garlic, roughly chopped
- 15 dried red chillies, roughly chopped
- 5 slices fresh ginger root, roughly chopped
- 5 lemon grass stalks, whites only, roughly chopped
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 teaspoons cumin seeds
- 1 pinch grated nutmeg
- 1 tablespoon (15ml) vegetable oil
- 625g beef stew meat, cut into 2.5cm cubes
- 1½ tablespoons caster sugar
- 5 whole cloves
- 1 cinnamon stick
- 1 2/3 cups (420ml) coconut milk
- 1cup (220ml) water
- salt to taste
Prep:30min › Cook:1hr30min › Ready in:2hr
- Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
- Using a blender or a food processor, blend the shallots, garlic, chillies, ginger and lemon grass to a thick paste.
- Grind the coriander, fennel, cumin and nutmeg together in a mortar and pestle or coffee grinder.
- Using the wok, fry the shallot paste in a little oil for a few minutes, until fragrant. Add the ground spices and cook for 3 to 4 minutes, stirring continuously. Add beef and cook over a medium heat for a further 3 to 4 minutes, stirring, until meat is browned all over.
- Stir in sugar, coconut, cloves, cinnamon stick, coconut milk and water. Bring to a boil, reduce heat and simmer until most of the liquid has evaporated and the meat is tender, about 1 hour. Season to taste with salt.