- 1 lemongrass stalks, roughly chopped
- 20g/¾oz coriander seeds
- ½tsp cumin seeds
- ½tsp turmeric powder
- 50g block coconut cream
- 1½ large onions, sliced
- 3 garlic cloves, chopped
- 3 red chillies, seeds removed, chopped
- 1 thumb-sized piece ginger, peeled and chopped
- 1 bay leaf
- 750g boneless beef shin, cut into 2.5cm/1in cubes
- 400g canned coconut milk
- 250ml strong veal or beef stock, heated
METHOD - BEEF
For the beef rending, pound the lemongrass to a pulp using a pestle and mortar. Tip the lemongrass into a small bowl.
Heat the frying pan over a medium heat. Add the coriander, cumin seeds and turmeric and dry fry until fragrant. Tip the spices into a spice grinder or the pestle and mortar. Grind the spices to a powder if using a grinder, or pound in a pestle and mortar until the spices are as smooth as possible. Set aside.
In a wide pan or cast-iron wok, heat the block of coconut cream until it melts, keeping the heat low so that it does not burn.
Add the onions, garlic, chillies, ginger and pounded lemongrass to the pan and cook gently until the onions have softened and the mixture is fragrant.
Add the reserved ground spices and the bay leaf and fry for a few minutes more.
Add the meat and increase the heat so that it browns on all sides. Stir until the meat is completely coated with the spices - this will take a few minutes.
Add the coconut milk, bring to the boil, then add the hot stock.
Turn the heat up to high and continue cooking for at least 1- 1½ hours, stirring occasionally until the sauce becomes thick and coats the meat well.
- 200g Thai jasmine rice
- 200g Thai sticky rice
- 1 tsp salt
METHOD - RICE
For the sticky rice, tip the rice into a sieve and wash the two varieties of rice three times, draining each time.
Place the rice into a saucepan and cover with water to leave 1cm/½in water above the level of the rice. Add the salt and cover with a lid. Place over a high heat and bring to the boil.
Boil the rice for five minutes, then, without removing the lid, turn the heat off and leave to steam for 20 minutes.
Most people are apprehensive to use garlic as a predominant flavour in their cooking.
This aromatic herb is not only good for reducing cholesterol but it actually aids in digestion.
- 1/2 cup jowar (white millet) flour
- 1/2 cup bajra (black millet) flour
- 1/2 cup whole wheat flour (gehun ka atta)
- 1/2 cup fresh green garlic (hara lehsun), chopped
- salt to taste
- 2 tbsp oil for cooking
Combine all the ingredients in a bowl and knead into a dough adding warm water as required. This dough will not be very pliable and you will not be able to knead it very much.
Divide the dough into 8 equal portions and roll out each portion into circles approx. 100 mm. to 125 mm. (4" to 5") in diameter.
Cook each roti on a tava (griddle) using a little oil till both sides are golden brown.
Serve hot. (I like to butter mine)