Ingredients
- 40g desiccated coconut
- 1 small brown onion, cut into pieces
- 5 cloves garlic
- 1 thumb-sized piece ginger, peeled, cut into chunks
- ½-1 teaspoon chilli flakes
- 1 teaspoon turmeric
- 2 lemongrass stalks, sliced
- 4 tablespoons olive oil
- 1 ½ teaspoons sea salt
- 3 tablespoons brown sugar
- 4 kafir lime leaves
- 1 star anise
- 1 cinnamon stick
- 5 cardamom pods, bruised using the heel of a knife
- 1kg Angus Chuck Steak, cut into 3cm pieces
- 1 tin coconut cream
- 200ml water
- Coriander to serve
- Flatbreads or rice to serve
Method:
Toast the coconut in a heavy-bottomed frying pan over a medium-high heat, until a deep golden brown. Set aside.Put the onion, garlic, ginger, chilli flakes, turmeric, lemongrass and 2 tablespoons of the olive oil into the food processor attachment of a stick blender. Blend until a paste is formed.
Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed pot with a lid, and cook the spice paste for 3-4 minutes. Add in the toasted coconut, salt, brown sugar, spices, beef, coconut cream and the water. Bring to the boil, stirring as you go, then reduce the heat and simmer with the lid on for 2 hours, or until the beef is tender (but not falling apart).
Remove the meat with a slotted spoon and set aside while you reduce the liquid down until it is very thick.
Put the meat back in the pot, stirring as you go to reheat.
Serve garnished with coriander, with either rice or flatbreads and seasonal vegetables.
