Ingredients
- 5 long tamarind pod (whole)
- 4 garlic clove
- 1 onion
- 1 cinnamon stick
- 1/2 anchovy paste
- 1/4 pulp
- 900 gr beef
- 600 ml coconut milk
- 200 ml water (hot)
- 45 gr tamarind liquid
- 16 gr packaged tamarind pulp
- 10 ml oil
- 5 gr ginger
- 3 gr chili paste
- 2 gr cumin
- 2 gr coriander
- 1 gr pepper
Heat oil in a wok or 5 litre kettle over medium-high heat: add meat, a few pieces at a time, and cook until browned on all sides. Lift out a onion is soft. Add coriander, cinnamon stick, cumin, Chili Paste, pepper, cloves, and shrimp paste (if used). Cook, stirring, until seasonings are well combined. Return beef to kettle; stir to coat with spice mixture. Stir in tamarind liquid and coconut milk. Bring to a boill then cover, reduce heat to medium-low, and simmer stirring occaisonally, until meat is very tender when pierced and sauce is very thick and almost dry ( 1.5 to 2 hours). Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce. Serve with rice. --per Larry Haftl Fidonet COOKING echo ----