A recipe from the Good Food collection.
Ingredients
1 kg chuck or skirt steak
2 onions, chopped
4 cloves garlic, crushed
5 red chillies, drained
1 tablespoon grated fresh ginger
2 cups coconut milk
1 tablespoon oil
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon chilli powder
1 large strip lemon rind
1 tablespoon lemon juice
1 tablespoon soft brown sugar
1 teaspoon tamarind concentrate
Method
1. Trim steak of excess fat and sinew. Cut into 2.5 cm cubes. Place the onion, garlic, chillies, ginger and 2 tablespoons of the coconut milk in a food processor; process until mixture forms a paste. Heat oil in a pan; add paste, coriander, cumin, turmeric, cinnamon, cloves, chilli powder, rind, meat cubes and remaining coconut milk; stir until meat is well coated with spice mixture. Bring to boil and simmer over low heat, stirring occasionally, for 1½ hours or until meat is tender and the mixture is almost dry.
2. When oil starts to separate from the gravy, add the lemon juice, sugar and tamarind concentrate; stir until heated through. Serve with steamed rice.