Serves 6
This is a fantastic, aromatic beef dish from Indonesia flavoured with lemongrass and coconut milk. There is quite a bit of preparation but it is well worth it for a special meal.

Ingredients
1.5kg braising steak chopped into small cubes
2 large red chillies such as scotch bonnets, or 4-6 red Thai chillies
1 large onion
6 garlic cloves, crushed
3 sticks lemongrass, outer leaves removed
5cm length fresh ginger finely chopped
1 tblsp coriander seeds, toasted and crushed
1 tsp cumin seeds, toasted crushed
1 tblsp brown sugar
2 cinnamon sticks
2 bay leaves
1 can coconut milk (600ml)
1 tblsp tamarind

Method
Put the onion, chillies, lemongrass stalks, garlic, ginger, coriander and cumin seeds into a food processor and blend to a smooth paste, adding a little water if necessary.

Fry the cinnamon and bay leaves in a large, heavy-based frying pan for a few minutes with a little sesame oil and add the paste and then the beef. Fry for a few minutes until the beef is browned and then add the can of coconut milk and sugar, season well and bring to the boil.

Pour a little boiling water over the tamarind paste in a large bowl, mix thoroughly to dissolve the paste and strain to remove the seeds. Add to the pan of beef and slowly simmer for 2 hours, stirring to prevent sticking.

Serve with rice and a sprinkling of coriander.