2 large cloves garlic, crushed
5cm ginger, grated
2 onions, finely chopped
1 tbsp Spice Fusion Indonesian Curry blend
2 or more chillies, chopped, optional
2 tbsp peanut or vegetable oil
700g gravy beef
1½ cups coconut milk
1 stalk lemongrass (white part only), bruised
1-2 tbsp tamarind concentrate
Salt and white pepper to taste
½ cup coconut cream
Heat the peanut oil in a large heavy-based saucepan. Add onion and cook until softened, then stir in garlic,
ginger, Indonesian Curry blend and chillies, if using, and cook for 1-2 minutes longer.
Add meat and fry until it changes colour, then pour in coconut milk and lemongrass. Bring to the boil,
then simmer on very low heat, uncovered, until meat is almost tender (about an hour).
Add tamarind concentrate and salt and pepper to taste; stir well.
Continue to simmer until meat is cooked and curry is almost dry, stirring frequently, so that the meat
doesn’t stick to the pan.
Stir in the coconut cream and cook, again on low heat, until the oil separates from the sauce and the meat is dry.
Remove lemongrass before serving.
Serve with steamed rice and garnish with fried shallots.
