Ingredients :
600g beef, scored and cut into 4cm cubes
5cm knob ginger, peeled and ground
5cm knob turmeric, peeled and ground
120ml cooking oil
450g shallots, peeled and sliced
120g cashew nuts
90g sultanas
40 dried chillies, soaked to soften and ground
1.25 litres water
2-3 jackfruit leaves (optional)
410g evaporated milk
70g tomato puree
4 tablespoons tomato sauce
2 teaspoons tamarind pulp, mixed with a little water and strained
2 teaspoons salt
a few sprigs mint leaves
2 sprigs coriander (cilantro) leaves, cut into 2.5cm lengths
2 spring onions (scallion), cut into 2.5cm lengths
1 teaspoon sugar
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Method :
- Marinate beef with ground ginger and turmeric and set aside.
- Heat oil in a wok and lightly brown shallots until crisp. Remove with a perforated ladle and set aside.
- Reheat oil and fry cashew nuts until lightly browned. Drain and set aside.
- Put sultanas into oil and fry for 1 minute. Remove and drain. Set aside.
- Put in ground dried chillies and fry until oil separates. Dish out and leave aside.
- Return beef to wok and add water and jackfruit leaves if using. Bring to the boil then lower heat and simmer for 1 hour until beef is tender. Discard jackfruit leaves.
- Put in crisp-fried shallots, cashew nuts, sultana, ground chillies and all remaining ingredients. Simmer, stirring frequently, until gravy is thick and meat is tender. Serve hot.
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