Unlike most braised meat dishes, this one ends up dry. The sauce is reduced slowly with the meat, and the result is something like fresh beef jerky. Be sure to vary the amount of chile according to your taste; I tend to be quite conservative when using chiles, but this dish is traditionally quite hot. Serve with white rice and a moist vegetable dish, like Spinach with Coconut Milk (page 487).
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Put the chiles, garlic, shallots, ginger, turmeric, cumin, and coriander in a food processor. Process until everything is minced (or mince everything by hand and combine). Add the tamarind paste and process until smooth.
Step 2
Heat the oil in a skillet with a lid and place over medium-high heat. Add the spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add the beef and cook, stirring occasionally, until browned and covered with the sauce.
Step 3
Pour in the coconut milk and bring the mixture to a boil. Lower the heat, cover, and simmer until the sauce dries out, about 1 hour. Season with salt and serve.
