INGREDIENTS:

• 1 1b/ 500g beef (cleaned & cut into cubes)

• salt & pepper to taste

• 1 1/2pt/ 900ml thick santan (coconut milk)

• 1 stalk lemon grass (crushed)

• 1 turmeric leaf (shredded)

• 12 red chillies

• 1 in/ 2.5cm piece galangal (lengkuas)

• 5 cloves garlic

• 15 - 20 shallots

• 1 in/ 2.5cm piece ginger

• 1/2 in/ 1.3cm piece tumeric

• 2 tsp salt

 

PREPARATION:

• Season meat with salt and pepper. Leave aside for 20 to 30 minutes.

• In a pan, mix together the santan (coconut milk) and ground ingredients.

• Place over medium heat and stirl slowly to the boil.

• Add meat and continue boiling for 10 minutes.

• Put in the lemon grass, turmeric leaf and seasoning to taste.

• Reduce heat to low.

• Simmer till meat is done and dark brown in colour.

• When the gravy becomes oily in texture, remove from flame.

• Discard lemon grass and turmeric leaf.