Ingredients:
2 tablespoons vegetable oil
1 kg stewing beef ( chuck)
8 spring onions, chopped
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
3 teaspoons ground coriander
1 tablespoon ground cumin
2 star anise
1 cinnamon sticks
4 cloves
3 cardamom pods
1 tablespoon chopped fresh lemongrass ( only white part)
500 ml coconut milk
1 small red chilies, chopped
60 g ground almonds
Directions:
Heat half the oil in a pan add steak in batches and brown all over, remove from pan.
Heat remaining oil in the same pan add spring onions, garlic and ginger and cook until spring onions are soft.
Add the coriander, cumin, star anise, cinnamon, cloves, cardamom and lemon grass cooking and stirring for about 3 minutes.
Return the meat to the pan add coconut milk and chili and simmer covered for about 1 to 1/2 hours until meat is tender.
Add the nuts and stir until heated through.
Discard cinnamon, cardamom before serving.
Servings: 4-6
Time preparation: 15 min.
Time total: 75 min.