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!!! Ingredients

| 2 lbs | round top or stewing beef
| 2 tbls | oil
| 1 can | coconut milk
| 3 pcs | curry leaves
| 1 stick | cinnamon
| 2 Tbls | palm sugar or dark brown sugar
| 2 tsp | salt

!! Spice Paste

| 1 tsp | black peppercorns
| 3 slices | galangal or laos
| 2 stalks | lemon grass, bottom third sliced
| 2 inches | fresh ginger, peeled and sliced
| 3 finger length | chilies
| 8 | medium shallots
| 10 cloves | garlic

! Notes
Galangal or laos is available dried at places like AMKO. I find it easier to work with if i soak it in hot water to soften it
first. Not too much water though. 

The lemon grass should have the outer layers discarded. 

I generally get shallots that are a little larger than golf balls. 

Serrano chilies are good for this although I use the small chilies from AMKO. (6 or 8)

!!! Preparation

Cut the beef into bite size chunks and set aside.

Make the spice paste by grinding all the ingredients in a blender. Add a little thin coconut milk to keep the mixture
turning.

Heat the oil in a wok over high heat and fry the spice paste until fragrant. Add the beef and other ingredients and bring to a boil stirring constantly. Lower heat to medium-low and simmer for an hour or more until the meat is very tender and most of the liquid has evaporated. Continue to stir fry until the mixture has turned a dark brown color. (about 25 minutes)

!!! Serving

I think this is best served over steamed rice.

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[CategoryFood.Recipes.Culture.Indonesian]