Coconut milk gives a lovely creamy flavour to this spiced beef dish.
2
tablespoons oil
1 cup spice paste for beef
600 g (144 lb) beef topside, cut in 2.5 cm (1 in) cubes
2 stalks lemon grass, bruised
2 salam leaves
5 cm (2 in) laos, peeled and chopped
1 litre (4 cups) water
1 litre (4 cups) coconut milk salt and pepper to taste fried shallots
to garnish
Heat oil
in heavy stock pot. Add spice paste and fry over low heat for 2 minutes.
Add beef cubes, lemon grass, salam leaves, laos and water. Bring to
the boil, reduce heat and simmer until meat is three quarter cooked
(approximately 40 minutes). Add coconut milk, bring to the boil, reduce
heat and simmer until meat is tender and sauce thickens. Season to taste
with salt and pepper. Garnish with fried shallots. Serve with steamed
rice and a sambal.
Helpful
hints : If you want to prepare this dish in advance, do so just
up to the stage before you add the coconut milk. Be sure to keep the
pan uncovered once you have added the coconut milk or the sauce may
curdle.
