Serves:
4

Preparation Time:
25 minutes

Cooking Time:
2½ to 3 hours

1. Defrost the beef in the chiller for 8 hours.
   Cut meat into 1 cm slices.
2. Make the spice mixture:
   Pound the candlenuts till semi-fine, add fresh chillies and dried chillies and pound for 3 to 4 minutes. Add shrimp paste and shallots, and pound till the mixture is very fine. Add coriander powder.
3. Alternatively you can grind the ingredients in a food processor till you get a smooth paste.
4. Mix all ingredients in a saucepan and bring to boil. Simmer for 2½ to 3 hours till the liquid is reduced and the gravy is thick, and oil has exuded from the coconut milk and the meat is tender.
5. Remove the lemon grass and kaffir lime leaves.

*   Add 2 cups water to the grated coconut and squeeze for milk – discard the pulp

** Coriander Powder: Dry fry coriander seeds in a frying pan till fragrant. Grind in a
    coffee grinder and sieve. Use the fine powder and discard the rest.

500g
frozen beef shin

2 cups
thick coconut cream or freshly squeezed coconut cream from 1 coconut*

½ tsp
salt

1 stalk
lemon grass, smashed open in a pestle & mortar

3
kaffir lime leaves (daun limau purut)

1
turmeric leaf (daun kunyit – optional)