1.5 kg/3 lb lean beef
2 medium onions, chopped
Image by FotoosVanRobin via Flickr
2 tbsps finely chopped garlic
1 tbsp finely chopped ginger
1 tbsp chopped galangal, fresh or bottled
6 fresh red chillies, seeded
400 ml/14 fl oz can coconut milk
1 1/2 teaspoons salt
1 tsp ground turmeric
2 tsps chili powder or to taste
3 tsps ground coriander
1 tsp ground cumin
1/2 tsp ground aromatic ginger
1 stalk fresh lemon grass, bruised
125 ml/4 fl oz/1/2 cup tamarind liquid
2 tsps sugar
Cut beef into strips and put into a large, heavy saucepan. Put onion, garlic, ginger, galangal, chillies and 1/2 cup water into a blender, cover and blend until smooth.
Pour over meat and add all remaining ingredients except tamarind liquid and sugar. Mix well and bring to the boil, uncovered.
Reduce heat to low, add tamarind liquid and simmer uncovered until gravy is thick, stirring occasionally.
Turn heat low and continue to cook for about 2 hours, stirring from time to time, until oil separates from the gravy. Add sugar and stir constantly.
Serve with steamed white rice.