- 3kg rump steak – trimmed of fat and diced into small cubes
- 4 medium onions, finely chopped
- 10 garlic cloves, crushed
- 3 tsp sambal oelek or chilli paste
- Fresh ginger ~6cm x 2cm, sliced into thin strips (note these will be removed later)
- 3 tsp salt
- 1 can coconut milk
- 2 tsp turmeric
- 4 tsp coriander
- 5 bay leaves
- 4-5 pieces galangal
- 2 stalks lemongrass (I bought both of these ingredients frozen)
- 1 tablespoon tamarind softened in 1/3 cup boiling water
- 10 tablespoons desiccated coconut, fried/toasted
- 2 tablespoons palm sugar
- Juice of 1 lemon
- In a large, thick-bottomed saucepan (as big as you can get, seriously), heat 3 tablespoons olive oil and add the beef, onions, garlic, chilli paste, ginger and salt. Stir frequently to brown most of the meat all over. While it is browning, make sure you have all the other ingredients ready to go.
- Add the spices (turmeric, coriander, bay leaves, galangal and lemongrass) along with the softened tamarind. Stir to combine through.
- Add the coconut milk, which should reach to just below the top of the meat.
- Bring the curry to boil, lower the heat and cover pot partially. Stir occasionally and cook for 1 hour.
- Add the fried coconut and stir. Continue to cook over very low heat for 2-3 hours, stirring to ensure the meat doesn’t catch or burn at the bottom. This is a dry curry: the liquid should be mostly evaporated when it’s finished, the meat will be falling apart and some oil from it will have separated off.
- When the curry has reached its dry consistency, add the salt, lemon juice and palm sugar (or brown sugar). Remove from heat and extract the bits of ginger, lemongrass and galangal before storing in the fridge – this is a curry best served the day after preparation.
- Serve with jasmine rice, cucumber and/or vegetables steamed in coconut milk.