Ground spices (A)
4 cloves garlic
3 slices ginger
4 slices galangal
1cm knob fresh turmeric
Spices (B) – mixed with a little water into a paste
4 tbsp coriander powder
1 tsp cumin powder
1 tsp pepper
500g topside beef, cubed
45g tamarind paste (asam jawa) mixed with 100ml water and squeezed for juice
300g grated coconut (white part only)
6 tbsp oil
1 tbsp salt
3-4 tbsp sugar
1 tbsp palm sugar (gula Melaka), chopped
Put beef cubes, water and 3 tablespoons ground spices (A) and 2 tablespoons of spices (B) in a non-stick saucepan. Cook until meat is tender.
Heat 3 tablespoons oil in a clean saucepan and fry remaining spices (A) and (B) until fragrant. Add seasoning and tamarind juice and fry until aromatic.
Remove saucepan from the heat and stir in grated coconut. Heat remaining oil over a gentle low heat, then add the tamarind coconut mixture and precooked beef.
Fry until the meat is moist and gravy is thick and dry.