- 1 tsp salt
- 2 tsp sugar
- 1 ½ teaspoons tamarind paste
- 55g desiccated coconut, toasted in a dry pan (reserve 2 tablespoons for the spice paste)
- 2lbs (1 kilo) beef chuck or stewing beef, cubed into bite size pieces
- 2-3 tbsp water
For the Spice Paste
- 2 onions roughly chopped
- 1 large jalapeno, seeded and roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 4 cloves of garlic (minced)
- 2 tbsp toasted coconut (from above)
- 1 tbsp olive oil
For the Curry Sauce
- 2 tbsp vegetable oil
- 1 tbsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 ½ tbsp sugar
- 1 tsp salt
- 4 tsp soy sauce
- 1 400ml can of coconut milk
Mix together the salt, sugar, tamarind paste and water in a large bowl. Add the beef and toss to fully coat. Add the toasted coconut (reserve 2 tbsp) and mix well. Set aside.
Put all the spice paste ingredients into a food processor and blend until you get a smooth paste.
Heat the vegetable oil in a large heavy-bottomed pan over a medium heat. Cook the meat, working in batches, until seared on all sides. Transfer to a bowl.
Add the spice paste and the rest of the curry sauce ingredients and cook for a few minutes. Add the coconut milk and bring to a simmer. Return the beef to the pan, simmer for 10 minutes then place in a pre-heated oven at 160 degrees and cook for approx. 3 hours or until the meat begins to fall apart. You will need stir every 30 minutes or so and also check that the curry doesn’t dry out completely.
This is a lovely curry, perfect for a Saturday night. If you prefer a bit more bite to your curry, add more chillies to the spice paste.