Prep time: 15 mins
Cook time: 2 hours 30 mins
Serves: 4
Ingredients
3 tbs Olivado macadamia oil
750g Quality Mark beef sirloin (or chuck steak), diced
400ml Trident coconut cream, plus a can full of water
4 lemongrass stalks, crushed
6 kaffir lime leaves
1 cinnamon stick
2 star anise
3 cloves
1 tbs tamarind pulp, mixed with ¼ cup water
1 tsp salt
1 tbs palm sugar
For the paste
2-4 dried chilies
2 tbs coriander seeds, toasted
1 tsp turmeric
1 tsp cumin seeds, toasted
5 shallots
6 cloves of garlic
10 macadamia nuts
4cm knob of galangal, (or 6cm knob of ginger)
4 fresh red chillies (or 1 red capsicum or both)
For the salad
½ cucumber, julienned
2 stalks celery
75g fresh grated coconut
1 chilli, finely diced
For the salad dressing
½ clove garlic, mashed
1 tsp Asian Home Gourmet fish sauce
1 tbs lime juice
1 tbs palm sugar
Instructions
- To make the paste, blend all the paste ingredients together to form a smooth paste.
- Heat the oil in a heavy based medium sized saucepan. Add the meat when hot but do not brown. Just get a little colour on it.
- Add the spice paste, coconut cream and water, lemongrass, kaffir lime, cinnamon, star anise and cloves. Combine, season with 1 tsp of salt and bring to the boil.
- Reduce heat to a gentle simmer and add the tamarind. Simmer uncovered for at least 2 ½ hours stirring occasionally until the beef is very tender and the sauce is thick and delicious.
- Before serving season with a little more salt if needed and the sugar.
- To make the salad, throw the salad dressing ingredients into a jar and shake to combine. Pour over salad ingredients.