This is a great curry, especially at this time of year, when there is plenty of fresh turmeric around. It is also an awesome way of using secondary cuts of meat, slowly cooked for maximum flavour. We often use a mix of cuts when making large amounts. Beef cheeks can work very well.
1.2kg beef chuck, cubed
50ml vegetable oil
1 tsp salt
10 cloves garlic
1 red onion
2 lemongrass stems, white part only
800ml coconut milk
2 star anise
1 tsp shrimp paste
3 kaffir lime leaves
4 cardamom pods
20g tamarind paste
1. Season the beef with salt and saute in half of the oil until golden. Set beef aside.
2. Blend the garlic, onion, galangal, ginger, turmeric and lemongrass to a paste. In a pot, fry the paste in the remaining oil until it turns dark and aromatic.
3. Add the beef, coconut, water, cloves, anise, shrimp paste, leaves and cardamom. Cover and cook on a low heat for three hours. Season with tamarind and fish sauce.
Serve with steamed rice and turmeric greens.