Yield: 6 servings
1/2 c tamarind liquid
2 T salad oil
2 lb beef, lean boneless chuck in 1 1/2" chunks
1 onion, chopped
4 garlic clove, minced or pressed
1 T fresh ginger, chopped
1 T ground coriander
3 inch long piece cinnamon stick
1 ts ground cumin
1 ts chili paste or crushed red peppers
1/2 ts pepper
1/2 ts ground cloves
1/2 ts shrimp paste or anchovy paste
2 1/2 c coconut milk
hot cooked rice
To make tamarind water: In a bowl, combine 1/3 cup hot water and
2 1/2 Tbsp packaged tamarind pulp or 4-5 inch long whole tamarind
pod (shell and coarse strings removed). Let stand for 30 minutes.
Knead pulp from seeds: discard seeds. Prepare tamarind liquid using
1/2 cup hot water and 1/4 cup pulp. Set aside.
Heat oil in a wok or 5-quart kettle over medium-high heat, add
meat, a few pieces at a time, and cook until browned on all sides.
Lift out a onion is soft. Add coriander, cinnamon stick, cumin,
Chili Paste, pepper, cloves, and shrimp paste (if used). Cook,
stirring, until seasonings are well combined. Return beef to kettle,
stir to coat with spice mixture. Stir in tamarind liquid and
coconut milk. Bring to a boill then cover, reduce heat to medium-low,
and simmer stirring occaisonally, until meat is very tender when
pierced and sauce is very thick and almost dry (1 1/2 to 2 hours).
Remove from heat and discard cinnamon stick, spoon off and discard
fat from sauce. Serve with rice.