Beef prepared in a dry coconut gravy.

Ingredients:

0.6 kg / 1 kt
1
1 tsp
3 tbsp
1 1/2 tsp
6 tbsp

rempah (pound finely):
2 stalks
6 slices
4 slices
12 mm/ 1/2 " piece

add in :
2 tbsp
1 tsp
 

beef fillet or Scotch steak, cut into large slices
coconut, grated
tamarind (assam) add 285 ml/ 10 oz water, strain & use liquid only
gula Malacca (Gula Melaka)
salt
oil

lemon grass (serai)
lengkuas
ginger
tumeric (kunyit) or 1 tsp tumeric powder

coriander (ketumbar) powder
cumin (jintan puteh) powder

Directions:

1. Heat a large frying pan until hot. add 6 tbsp oil, stir-fry the rempah for a few seconds, add in the meat. When the meat is half cooked, add in the tamarind water, and then the gula Malacca and 1/2 tsp salt. Cook until only a little liquid remains, add in the coconut, mix well, and then fry until the coconut is dry and brown, and the meat is tender.