Okay, so this is another reading from the good book of Annabel Langbein:
Serve with rice, and paratha bred, or poppadoms.
Ready in 3.5 hours (she lies, it takes a lot longer to reduce), serves 6, DF, GF.
6 cloves garlic, peeled
4 long red chillies, deseeded and coarsely chopped, or 2 tsp chilli paste
2 red onions, coarsely chopped
2 kaffir lime leaves, very finely chopped, or finely grated zest of 2 limes
2 tablesp. coarsely chopped fresh ginger
1 tbsp ground turmeric
1.5 c coconut cream
1.5 kg beef shin or cross cut blade/chuck steak, cut into chunks.
2 stalks lemongrass or 1 T finely chopped lemon grass.
1.5c water
1 T tamarind puree (optional)
1.5t salt
coriander/cilantro leaves to garnish
Place garlic, chillies, onions, kaffir lime leaves or lime zest, ginger and turmeric in a food processor with 1/4 cup of the coconut cream and blend to form a smooth paste. Transfer to a large pot and sizzle for a couple of minutes. Add beef, lemongrass, water, tamarind if using, salt and remaining coconut cream. Bring to a simmer then cover, reduce heat to lowest possible setting and cook for two hours, stirring occasionally. It can be prepared in advance to this stage, kept in the fridge for up to 48 hours and brought to room temperature before finishing cooking.
When ready to serve, uncover and cook over a medium heat until the sauce gets really thick and pasty (about 30-40 minutes). At the final stages watch the pot closely and stir often so it doesn't catch. If the coconut oil starts to separate out, just add a little more water. To serve, pile into a serving dish, removing whole lemongrass stalks, if using. Garnish with coriander/cilantro.