2 onions, chopped
4 cloves of garlic, crushed
2 red chillies, seeded
1 tablespoon grated ginger
2 cups coconut milk
1 tablespoon oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon chilli powder
1 large strip lemon rind
1 kg (2lbs) chuck steak cubed
1 tablespoon lemon juice
1 tablespoon soft brown sugar
1 teaspoon tamarind concentrate
Place onion, garlic, chillies, ginger and 2 tablespoons coconut milk in a food processor and process until a smooth paste forms
Heat the oil in a large pan, add the paste, coriander, cumin, turmeric, cinnamon, cloves, chilli powder, lemon rind and steak and stir until meat is well coated with the spice.
Add the remaining coconut milk and bring to a boil, then simmer for 1 1/2 hours or until the meat is tender and mixture is almost dry
When the oil begins to separate from the dry, add the lemon juice, sugar and tamarind, stir until heated through.
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