1 thumb size piece of galangal or ginger, finely chopped
6 garlic cloves, finely chopped
1 large red onion, sliced
1 stalk of lemongrass
2 tsps fennel seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tbsp brown sugar
2 tins of coconut milk
1 tbsp fish sauce
Juice of one lime
Salt and pepper
Rice and coriander to serve
Method:
Add the oil to a casserole dish and place over a high heat. Brown the beef in batches and set it aside in a bowl.
Turn the heat down to low-medium. Add the sliced onion and finely chopped garlic and galangal to the pot and allow it to cook for 10 minutes. Add a little more oil if necessary.
Add the spices and lemongrass and stir for 2 minutes until fragrant before adding the coconut milk, sugar, fish sauce and the browned beef. Season heavily with pepper and add salt to taste.
Turn the heat down to low and allow it to cook with the lid on for 3 hours. Squeeze in some fresh lime juice at the very end. Check for seasoning and serve.
