Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
"This is a dish that goes really well with rice and other curries and accompaniments. Make it as hot and spicy as you like by adjusting the black pepper."
1 kg lean stewing steak
2 teaspoons salt
2 to 4 tablespoons ground black pepper
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground fennel
1/2 teaspoon ground turmeric
2 medium onions, finely chopped
3 garlic, finely chopped
1 1/2 teaspoons finely grated fresh ginger
2 fresh red chillies, seeded and sliced
8 curry leaves
2 strips daun pandan or rampe leaf
1 stem lemon grass or 2 strips lemon rind
2 tablespoons vinegar
2 cups thin coconut milk
2 tablespoons ghee or oil
1 cup thick coconut milk
1. Cut the meat into 5 cm squares and beat lightly with a meat mallet. Season with salt and pepper and mix well. Roast separately in a dry pan the coriander, cumin and fennel. Add coriander to meat and set aside the cumin and fennel.
2. Put meat into a saucepan with spices and all other ingredients except roasted cumin and fennel, ghee and the thick coconut milk. Bring slowly to the boil, reduce heat and simmer covered, until meat is tender for about 30 minutes. If gravy thickens too quickly add a little water.
3. Pour gravy into another pan and separate from meat. To the meat left in the pan add the ghee or oil and let the meat fry in it for about 5 minutes, stirring.
4. Add the cumin and fennel to the thick coconut milk and mix with the cooked gravy, then return everything to pan with the meat and continue to simmer uncovered over a very low heat for about 15 minutes or until the gravy is thick and the flavours are well blended. Serve with rice and other accompaniments.