- 1 cup (80g) desiccated coconut
- 1/2 teaspoon ground cinnamon
- 4 whole cloves
- 8 dried long red chillies
- 1 teaspoon ground tumeric
- 1 tablespoon poppy seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 2 tablespoon coriander seeds
- 2 whole star anise
- 6 clove garlic, quartered
- 2 tablespoon ghee (clarified butter)
- 1 large brown onion (220g), chopped finely
- 1 kilogram diced beef rump
- 2 cup (500ml) water
- 2 cup (500ml) beef stock
- 2 tablespoon lime juice
- 1Dry-fry coconut in a large frying pan over medium heat, stirring, until browned lightly. Remove from pan.
- 2Dry-fry cinnamon, cloves, chillies, turmeric, seeds, peppercorns and star anise in same pan, stirring, 1 minute or until fragrant.
- 3Heat ghee in a large saucepan; cook onion, stirring, until onion softens. Add coconut spice mixture; cook, stirring, until fragrant. Add beef; cook, stirring, 2 minutes or until beef is coated with coconut spice mixture.
- 4Add the water and stock; simmer, covered, for 30 minutes, stirring occasionally. Uncover; cook for 30 minutes or until beef is tender and sauce is thickened slightly. Remove pan from heat; stir in juice. Serve topped with a little sliced fresh chilli, if you like.
Serve with steamed rice. Pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
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