INGREDIENTS: (6 - 8 Hot Serves)

   1.6 kg/3.5lbs cubed gravy/stewing beef
   2 large onions - peeled
   5 cloves garlic - peeled
   5 fresh red hot chilies
   1 dsp Sambal Oelek (Optional)
   2 stalks fresh lemon grass, sliced finely
   1 x 400ml can coconut cream + 1 can water
   2.5cm (1") fresh galangal or 1 tsp ground galangal (laos)
   2.5cm (1") fresh ginger or 1 tsp ground ginger
   1 level tsp ground coriander
   1 level tsp ground turmeric
   1 heaped tsp beef stock powder (or 1 cube)
   2 bay leaves
   2 - 3 kaffir lime leaves (optional)

METHOD:

Blend sliced lemon grass until very fine, using a little coconut cream to facilitate the process.

Add remaining fresh spices (chilies, onions, garlic, fresh ginger and galangal) with a little more coconut cream and blend well. (If using ground ginger and galangal, add later.)

Pour blended mixture into a medium mixing bowl, add remaining ground spices and mix well.

Add the cubed beef, mix well to coat with the blended spices and allow to marinate for about 2 hours.

Place marinated beef mixture in a heavy based saucepan, add remaining coconut cream and 1 can of water. Add bay leaves (and kaffir lime leaves if used) and beef stock powder (or crumbled beef stock cube), mix well and bring to the boil.

Reduce heat to low and simmer uncovered for approx 1 hour or until beef is tender and curry has thickened, stirring occasionally to prevent sticking and burning.

Add salt to taste.

Serve hot with boiled rice.