- 3 tbsp vegetable oil
- 2kg beef shin or skirt, cut into bite-sized cubes
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 2 lemongrass stalks, bashed (see 'Tip' for how to prepare)
- 2 x 400ml cans coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 4 tbsp desiccated coconut
- 2 kaffir lime leaves, torn
- 1½ tbsp chicken stock powder (we used one from an Asian supermarket)
- 2 tbsp tamarind paste
- 1 tsp golden caster sugar
- ¼ tsp salt
For the paste
- 15 dry chillies
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 6-8 baby shallots
- thumb-sized piece ginger, chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- thumb-sized piece galangal, peeled and chopped (use ginger if you can’t find it)
- 3 lemongrass stalks, chopped
For the rice
For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.
Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.
After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart.
For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
Preparing lemongrassPeel off the first layer and use the bottom, less fibrous part only, discarding the top 5cm. Any leftovers freeze well.