1 1/2 pound boneless beef/mutton (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
- Add the /mutton and the pounded lemongrass and stir for 1 minute.
- Add the coconut milk, tamarind juice and simmer on medium theat, stirring frequently until the meat is almost cooked.
- Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
- Add salt to taste. If not sweet enough, add more sugar to taste.
- Serve immediately with steamed rice and save some for overnight.
- To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.