A recipe from the Good Food collection.
Ingredients
2 onions, roughly chopped
2 garlic cloves, crushed
400 ml (14 fl oz) coconut milk
2 teaspoons ground coriander seeds
½ teaspoon ground fennel seeds
2 teaspoons ground cumin seeds
¼ teaspoon ground cloves
1.5 kg (3 lb 5 oz) chuck steak, cubed
4-6 small red chillies, chopped
1 tablespoon lemon juice
1 lemongrass stem, white part only, bruised, cut lengthways
2 teaspoons grated palm sugar (jaggery) or soft brown sugar
Method
1. Mix the onion and garlic in a food processor until smooth, adding water, if necessary.
2. Put the coconut milk in a large saucepan and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 15 minutes, or until reduced by half and the oil has separated. Do not allow to brown.
3. Add the coriander, fennel, cumin and cloves to the pan and stir for 1 minute. Add the meat and cook for 2 minutes, or until it changes colour. Add the onion mixture, chilli, lemon juice, lemongrass and sugar. Cook, covered, over medium heat for 2 hours, or until the liquid has reduced and the mixture has thickened. Stir frequently to prevent sticking.
4. Uncover and cook until the oil from the coconut milk begins to emerge again, giving colour and flavour. Be careful not to burn. The curry is cooked when it is brown and dry.