A gorgeous curry with depth of flavour and many layers of spices. Quite straight forward to make and extremely delicious to eat.
1½ kg chuck, blade, skirt or round steak
2 medium onions roughly chopped
6 cloves garlic
1 tablespoon chopped fresh ginger
6 fresh red chillies (seeded)
2 cups coconut milk
1 ½ tsp salt
1 tsp gd turmeric
2 tsp chilli powder (optional)
2 tsp gd coriander
6 curry leaves
1 stem lemongrass or strips thinly peeled lemon rind
½ cup tamarind liquid
2 tsp sugar
Cut the beef into strips. Put onion, garlic, ginger, chill and ½ cup coconut milk into a blender and blend until smooth. Pour it into a large saucepan with all the remaining ingredients except for the tamarind liquid and sugar. Mix well, add meat and bring quickly to boil. Reduce the heat to moderate, add the tamarind liquid and cook uncovered until the gravy is thick, stirring occasionally. Reduce the heat to low and continue cooking until the gravy is almost dry, stirring frequently to ensure the mixture doesn’t stick. At the end of cooking time (about 2 ½ hrs) when the oil separates from the gravy, add the sugar and stir constantly allowing the meat to fry in oily gravy.
Serve with rice, a vegetable dish, sambals and prawn crisps.