Rating: 4 stars 4
56 Ratings
  • 5 star values: 23
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3

This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

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  • Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

  • Grind the coriander, fennel, cumin and nutmeg.

  • Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

  • Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Nutrition Facts

654 calories; protein 22.3g; carbohydrates 24.9g; fat 54.5g; cholesterol 63.3mg; sodium 82.9mg. Full Nutrition
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