Ingredients:

  • 1 teaspoon cumin seeds (5g)
  • 1 teaspoon coriander seeds (5g)
  • 1 teaspoon turmeric powder (2g)
  • 1-2 red chilies (fresh, to taste) (optional)
  • 5 shallots, peeled (about 100g)
  • 4 cloves garlic, peeled (about 12g)
  • 1-inch piece of ginger, peeled (about 25g)
  • 2 stalks lemongrass, trimmed and chopped (about 50g)
  • 3 pounds (1.4kg) beef chuck, cut into 2-inch cubes
  • 1 can (400ml) coconut milk
  • 2 cups (500ml) beef broth
  • 1 tablespoon tamarind paste (15g)
  • 2 tablespoons brown sugar (30g)
  • Salt to taste
  • Fresh lime wedges for serving (optional)
  • Fresh coriander for garnish (optional)

Instructions:

  1. Dry roast cumin and coriander seeds until fragrant.
  2. Blend roasted seeds, turmeric powder, fresh chilies, shallots, garlic, ginger, and lemongrass into a fine paste.
  3. In a heavy-bottomed pot, brown the beef in batches to avoid overcrowding, then set aside.
  4. In the same pot, add the spice paste and cook until fragrant (about 5-7 minutes).
  5. Add browned beef back to the pot, followed by coconut milk, beef broth, tamarind paste, and brown sugar. Stir well.
  6. Bring the mixture to a gentle boil, then reduce heat. Cover and simmer, stirring occasionally, for 2-3 hours or until beef is tender. (Remove the lid in the last hour to thicken.)
  7. Adjust seasoning with salt and additional tamarind or sugar if necessary.
  8. Garnish with lime wedges and fresh coriander, then serve warm.