2 medium red onions, chopped finely
4 cloves garlic, peeled
4 fresh red
Thai chillies (or maybe a lot less)
4cm piece fresh ginger, grated
10 g lemon grass
1 tsp ground turmeric
2 tsp ground coriander
410 ml coconut milk
1 kg beef blade steak, cut into 3 cm cubes
1 cinnamon stick
1 tbs thick tamarind concentrate
8 curry leaves
1 tsp sugar
Blend or process onion, garlic, chillies, ginger, lemon grass, turmeric and coriander with 1/3 cup of the coconut milk until smooth.
Combine beef, coconut mixture, remaining coconut milk, cinnamon stick, tamarind concentrate and curry leaves in large saucepan, uncovered for about one and a half hour, stirring occasionally, or until beef is tender.
Add sugar, cook stirring about 15 minutes or until beef is dark and most of the sauce has evaporated.
NOTE; This recipe is best made a day ahead and refrigerated, covered.
