Ingredients:
* 1 1b/ 500g beef (cleaned & cut into cubes)
* salt & pepper to taste
* 1 1/2pt/ 900ml thick santan (coconut milk)
* 1 stalk lemon grass (crushed)
* 1 turmeric leaf (shredded)
* 4 to 5 kaffir leaves (cut into slivers)
* toasted fine coconut crumbs (optional)
GROUND INGREDIENTS
* 12 red chillies
* 1 in/ 2.5cm piece galangal (lengkuas)
* 5 cloves garlic
* 15 – 20 shallots
* 1 in/ 2.5cm piece ginger
* 1/2 in/ 1.3cm piece turmeric
* 2 tsp salt
Method:
* Season meat with salt and pepper. Leave aside for 20 to 30 minutes.
* In a pan, mix together the santan (coconut milk) and ground ingredients.
* Place over medium heat and stir slowly to the boil.
* Add meat and continue boiling for 10 minutes.
* Put in the lemon grass, turmeric and kaffir leaves and seasoning to taste.
* Reduce heat to low.
* Simmer till meat is done and dark brown in color.
* When the gravy becomes oily in texture, remove from flame.
* Discard lemon grass and turmeric leaf.
* Add coconut crumbs just before serving. Mix well.
