Instructions:

serves 6 Spice Paste 1. Roughly chop the red chillies & onion. 2. Place the chillies, onion, garlic, lemongrass, galangal, ginger & oil in a food processor and whizz until fine. Curry 3. Heat 1 tbsp oil in a large heavy based pot over high heat. 4. Add half the beef and brown, then remove onto plate. Repeat with remaining beef. 5. Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens. 6. Add all the curry ingredients including the browned beef & stir to combine. 7. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently. 8. Put the lid on the pot and leave it to simmer for 1 hr 9. When the meat is starting to soften (but not fall apart) increase the heat & remove the lid. 10. Stir the mixture until the sauce has reduced, the beef becomes ‘fall-apart-tender’ & the colour has darkened. NB* Serve with steamed basmati or sticky rice Spice Paste  fresh red chillies dried chilies: 12 (chopped)  onion: 1 each (chopped)  5 garlic: 5 cloves (grated)  lemongrass stalks: 3 each (sliced)  fresh ginger: 3 dessert spoon (grated)  veg oil: 50 ml Curry  rump steak: 1 kg (cut into thin slices 3 cm long)  veg oil: 50 ml  cinnamon stick: 1 each  clove powder: ¼ teaspoon  star anise: 3 whole bits  cardamom powder: ½ teaspoon  lemongrass stick: 1 (bottom half of the stick only & smashed)  coconut milk: 200 ml (2 standard cans)  tamarind paste: 1 teaspoon  kaffir lime leaves: 4 (very finely sliced)  desiccated coconut: 80 g  tomatoes: 200 g (small diced with seeds)  brown sugar: 1 dessert spoon  salt: 1 ½ teaspoon