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Ingredients
- onions - 2, thinly sliced
- garlic - 2 cloves, crushed
- fresh turmeric - 2.5cm/1 in,
peeled and crushed
- braising steak - 675g/1½ lb, cut
in even size strips
- water - 300ml/½ pint/1¼ cups
- tamarind pulp - 5ml/1 tsp,
soaked in 60ml/4 tbsp warm water
- fresh root ginger - 2.5cm/1 in,
sliced and cut in matchsticks
- sunflower oil - 120ml/4fl oz/½
cup
- red chilies - 2, seeded and
finely sliced
- lemon grass stem - 1, lowed part
sliced finely, top bruised
- can coconut milk - 400ml/14fl oz
- eggplant - 1, sliced and patted
dry
- black pepper and salt
- sliced chilies (optional) and
deep-fried onion to garnish
- boiled rice to serve
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Method
- Heat half the oil and fry the
onions, garlic, and ginger until they give off a rich aroma.
- Add the chilies, the lower part
of the lemon grass and turmeric. Push to one side and then turn up
the heat and add the steak, stirring until the meat changes color.
- Add the coconut milk, lemon
grass top, and water and seasoning to taste.
- Cover and simmer gently for 1½
hours, or until the meat is tender.
- Toward the end of the cooking
time heat the remaining oil in a frying pan. Fry the eggplant
slices until brown on both sides.
- Add the browned eggplant slices
to the beef curry and cook for a further 15 minutes. Stir gently
from time to time.
- Strain the tamarind and stir the
juice into the curry. Taste and adjust the seasoning.
- Put into a warm serving dish.
Garnish with sliced chilies, if using, and deep-fried onions, and
serve with boiled rice. Serves 6.
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