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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice. Ingredients:
3/8 pound shallots |
3 cloves garlic |
15 dried red chile peppers |
5 slices fresh ginger root |
5 lemon grass, chopped |
2 teaspoons coriander seeds |
2 teaspoons fennel seeds |
2 teaspoons cumin seeds |
1 pinch grated nutmeg |
1 tablespoon vegetable oil |
1 1/4 pounds beef stew meat, cut into 1 inch cubes |
1 1/2 tablespoons white sugar |
2 cups shredded coconut |
5 whole cloves |
1 cinnamon stick |
1 2/3 cups coconut milk |
7/8 cup water |
salt to taste |
Directions:
1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. 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.
5. 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.
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