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Ingredients :
2 kg blade steak
2 tablespoons cooking oil
4 tablespoons curry powder
3 cloves garlic, crushed
2 tablespoons grated fresh ginger
3 tablespoons chopped fresh lemon grass
(white part only)
2 medium onions, chopped
3 tablespoons tamarind concentrate
3 tablespoons vinegar
2 cups beef stock
2 cups coconut milk
Method :
Remove all the fats and sinew from the
steak. Tie with strings for the meat to hold its shape. Heat a large
heavy-based pan with oil. Add the meat and cook over high heat until it
browns. Remove the meat from the pan and set aside. Reduce the heat to
medium. Add the garlic, lemon grass, curry powder, ginger and onion.
Cook for about 5 minutes or until the oil begins to separate from the
spices at the surface. Return the steam to the pan. Add the beef stock,
vinegar, tamarind and coconut milk and bring to the boil. Reduce the
heat, cover with a lid and simmer for 1 hr 45 minutes or until the meat
is tender. Remove the meat from the pan and keep it warm. Bring the
grave to the boil and cook it uncovered, for 10 minutes or until the
gravy thickens. Slice the meat and serve with the gravy at the top.
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