Directions:
- 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, chilies, ginger, and lemon grass to a thick paste.
- Grind the coriander, fennel, cumin and nutmeg.
- Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
- Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 657.9 Kcal (2754 kJ) | ||
| Calories from fat | 436.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.53g | 75% | |
|---|---|---|---|
| Cholesterol | 87.87mg | 29% | |
| Sodium | 459.94mg | 19% | |
| Potassium | 675.21mg | 14% | |
| Total Carbs | 28.48g | 9% | |
| Sugars | 20.18g | 81% | |
| Dietary Fiber | 4.78g | 19% | |
| Protein | 30.15g | 60% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 3.1mg | 17% | |
| Calcium | 61.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 246.76 Kcal (1033 kJ) | ||
| Calories from fat | 163.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.2g | 75% | |
|---|---|---|---|
| Cholesterol | 32.96mg | 29% | |
| Sodium | 172.51mg | 19% | |
| Potassium | 253.25mg | 14% | |
| Total Carbs | 10.68g | 9% | |
| Sugars | 7.57g | 81% | |
| Dietary Fiber | 1.79g | 19% | |
| Protein | 11.31g | 60% | |
| Vitamin C | 2.2mg | 10% | |
| Iron | 1.1mg | 17% | |
| Calcium | 23mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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