Indonesian Beef Curry
1/2 cup tamarind liquid
2 tbsp peanut oil
2 lb beef, lean boneless chuck in 1 1/2″ chunks
1 onion, chopped
4 garlic clove, minced or pressed
1 Tbsp fresh ginger, chopped
1 Tbsp ground, toasted coriander seeds
3 inch long piece cinnamon stick
1 tsp ground cumin
4 dried chillies, soaked in hot water and ground
1/2 tsp white pepper
1/2 tsp ground cloves
1/2 tsp shrimp paste or anchovy paste
2 1/2 cup coconut milk
To make tamarind water: In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind pulp or 4-5 inch long whole tamarind pod (shell and coarse strings removed). Let stand for 30 minutes.
Knead pulp from seeds: discard seeds. Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pulp. Set aside.
Heat oil in a wok over medium-high heat, add meat, a few pieces at a time, and cook until browned on all sides.
Fry garlic and onion and ginger till soft. Add coriander, cinnamon stick, cumin, chilli Paste, pepper, cloves, and shrimp paste. Cook, stirring, until seasonings are well combined. Return beef to kettle, stir to coat with spice mixture. Stir in tamarind liquid and coconut milk. Bring to a boil then cover, reduce heat to medium-low, and simmer stirring occasionally, until meat is very tender when pierced and sauce is very thick and almost dry (1 1/2 to 2 hours).
Remove from heat and discard cinnamon stick, spoon off and discard fat from sauce. Serve with rice.