This Indonesian Beef Curry is quite spicy and best serve with steamed white rice and Achar or pickles.
1 kg beef - cut into bite size
8 red chilies
2 inches fresh ginger
3 garlic cloves
1 stalk lemongrass
1/3 cup tamarind paste - combined with 1/3 cup warm water
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp chili powder
5 cups coconut milk
2 teaspoons sugar
Put the beef in the slow cooker. In a blender,combine the chilies, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and all spices. Puree until smooth, then pour over the beef.
Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours. The beef will be tender and the sauce will be dark brown.
Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
Stir in the sugar and season with salt to taste.
Serve with steamed rice.