3 tbsp Oil
2 stalks Lemon Grass, bruised
1/2 nutmeg Nutmeg
5 cm Cinnamon stick
1 kg Beef, cut into pieces (1 X 3 X 5 cm)
150 g Shredded coconut, roasted, ground
1 liter Coconut milk from 1 coconut
2 tbsp Tamarind juice
2 tbsp Coriander
1/2 tbsp Peppercorns
1 tsp Cumin
1/4 tsp Aniseed
100 g Red chili peppers
1 1/2 tsp Chopped ginger
1 tbsp Chopped galangal
1 tsp Salt
- Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.
- Add beef and stir.
- Then add roasted coconut and coconut milk.
- Simmer and stir from time to time until the beef is tender and the gravy has thickened.
- Add the tamarind juice and simmer over low heat for 5 more minutes.
- Serve hot.
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