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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1-inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4-inch stalks lemongrass, bulb included, chopped 2 3-inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here InstructionsIn a fryer, deep-fry the coconut in the oil until dark brown. Combine the coconut, beef, salt, sugar, and tamarind concentrate and marinate in the refrigerator for at least three hours. In a food processor, combine the turmeric, lime leaves, lemongrass, galangal, shallots, chiles, garlic, brown sugar, salt, black pepper, and soy sauce, and puree to a fine paste. Saute the paste in a large pan for 2 minutes, add the marinated beef, and saute for 5 minutes. Add the coconut milk, reduce the heat, and simmer, uncovered, for about 2 hours, or until the beef starts to fall apart and the gravy thickens. Add more water if necessary.
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