Introduction
This authentic Indonesian cuisine is simmered patiently until the meat
is very succulent and the coconut milk well absorbed. It is important to
stir constantly during the final stage of cooking so the coconut milk
does not separate and will not stick.
Serving size: 4
Preparation time: 75 minutes
Ingredients
2 lbs rump steak
2 red onions, chopped finely
4 cloves garlic, chopped finely
1 tbsp chopped ginger
4 red chilies, chopped
1/2 cup water
2 tsp ground cilantro
2 tbsp tamarind sauce
1 tsp ground turmeric
10 curry leaves
Stem of 4" long lemon grass
4 cups coconut milk
Method of preparation Remove fat and sinew from steak, cut meat into 1" cubes, place in a bowl.
Blend onions, garlic, ginger, chilies and water in food processor until smooth.
Add the mixture to steak.
Add cilantro, tamarind sauce, turmeric, curry leave and lemon grass, stir until combined.
Transfer to pan; stir in coconut milk, bring to boil.
Reduce heat to medium, simmer uncovered for 1 hour, stir occasionally.
Reduce heat to very low, simmer for 30 minutes, stir frequently, until meat is very tender and liquid has been absorbed. Remove lemon grass before serving.