1/2 cup Tamarind liquid*
2 tbsp Oil
2 lb Beef, lean boneless chuck in
1 Onion, medium, chopped
4 Garlic clove, minced or pres
1 tbsp Ginger, fresh, chopped
1 tbsp Coriander, ground
1 Cinnamon stick
1 tsp Cumin, ground
1 tsp Chili paste
1/2 tsp Pepper
1/2 tsp Cloves, ground
1/2 tsp Anchovy paste
2 1/2 cup Coconut milk
Rice, cooked
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* In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind pulp or 4-5 inch long whole tamarind pod (shell and coarse strings removed). Let stand for 30 minutes. Knead pulp from seeds: discard seeds. Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pulp. Set aside. Heat oil in a wok or 5-quart 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 1/2 to 2 hours). Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce. Serve with rice.
--- per Larry Haftl
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