Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Tamarind liquid*
2 tb Oil
2 lb Beef; lean boneless chuck in
1 Onion, medium; chopped
4 Garlic clove; minced or pres
1 tb Ginger, fresh; chopped
1 tb Coriander, ground
1 Cinnamon stick
1 ts Cumin, ground
1 ts Chili paste
1/2 ts Pepper
1/2 ts Cloves, ground
1/2 ts Anchovy paste
2 1/2 c Coconut milk
Rice; cooked

* 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.

--- per Larry Haftl

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