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Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 lb beef chuck, cut into 1 1/2-inch cubes
• 5 tablespoons vegetable oil
• 1 cinnamon stick
• 3 whole cloves
• 3 star anise
• 3 green cardamom pods, lightly crushed
• 1 cup coconut cream, plus 1/2 cup coconut milk if needed
• 1 cup water
• 2 tablespoons tamarind paste
• 6 kaffir lime leaves
• 1 tablespoon palm or brown sugar
• 5 shallots, peeled
• 4 garlic cloves, peeled
• 1-inch piece fresh ginger, peeled
• 1-inch piece galangal, peeled (optional)
• 2 stalks lemongrass, white part only, sliced
• 8 to 10 dried red chillies, soaked and drained, or 2 tablespoons chilli paste
• 1 teaspoon ground turmeric
• 1/4 cup kerisik (toasted grated coconut), or desiccated coconut toasted until golden
• Salt, to taste

Method

1. Blend the shallots, garlic, ginger, galangal, lemongrass, soaked chillies and turmeric with a splash of water to a smooth spice paste.
2. Heat the oil in a heavy pot over medium heat. Add the cinnamon, cloves, star anise and cardamom and fry for 30 seconds until fragrant.
3. Add the spice paste and cook, stirring often, for 8 to 10 minutes until darkened slightly and the oil begins to separate.
4. Add the beef and stir to coat in the paste. Cook for 5 minutes until the meat loses its raw colour.
5. Pour in the coconut cream and water. Stir in the tamarind paste, lime leaves, sugar and a good pinch of salt.
6. Bring to a boil, then reduce to a low simmer. Cook uncovered for 1 hour 30 minutes to 2 hours, stirring occasionally, until the beef is very tender and the sauce has thickened greatly and darkened.
7. Stir in the kerisik and continue cooking for 15 to 20 minutes, stirring often to prevent sticking, until the sauce is dry, glossy and clinging to the meat.
8. Taste and adjust salt and sugar. Remove the whole spices and lime leaves and serve with steamed rice.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).