This South East Asian dish has loads of fragrant, spicy flavors and the coconut milk gives it a creamy richness. It takes time to prepare it but is well worth the effort.
The meat is cooked together with the spices using slow heat until tender. This recipe requires your attention and constant stirring from liquid form to semi thick gravy. Best to use non stick pot to avoid sticking to the bottom. Let have a look at the recipe:
Serves : 3-5
600g beef or mutton cut into thick slices
4 tablespoons coriander powder
1/2 tablespoon cumin powder
1 stalk lemon grass bruise
1/2 inch galangal (lengkuas) bruise
2 fragrant lime leaves
1 turmeric leaf
5 cups coconut milk
salt and sugar to taste
GRIND INTO A SMOOTH PASTE
15 dry chilies soak in hot water to soften
2 tablespoons roasted coconut
1. Combine ground ingredients with meat in a deep pot.
2. Add coconut milk, turmeric leaf, lime leaves, lemon grass, galangal, coriander powder, cumin powder, sugar and salt.
3. Boil uncovered till meat is tender, then reduce heat and cook until dry, stirring always to prevent sticking to the bottom.
4. Serve hot with lontong (compressed rice), white rice or bread.
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